Spaghetti alla Chitarra Recipe: the gourmet pride of Abruzzo
Spaghetti alla Chitarra are much more than just a pasta dish: they embody a true family tradition at the heart of Abruzzo, a mountainous region in central Italy. Their uniqueness lies in their square shape and rough texture, obtained thanks to a unique tool called a chitarra, literally meaning “guitar”.
Invented in the province of Teramo in the 19th century, the chitarra is a wooden frame crossed by parallel metal wires. By pressing the pasta dough onto it, square spaghetti are obtained, capable of holding sauce exceptionally well. Long reserved for festive meals, Spaghetti alla Chitarra are now considered the symbol of Abruzzese cuisine.
Origin of Spaghetti alla Chitarra
Spaghetti alla Chitarra are believed to have originated in Teramo in the 19th century, in farming families seeking to elevate their homemade pasta. The “guitar” allowed them to cut thicker, firmer and more porous spaghetti, perfect for rich meat-based sauces.
Traditionally, they were served during major religious or family celebrations, accompanied by a lamb or beef ragù. Even today, on family Sundays in Abruzzo, the chitarra is still taken out of the cupboard to continue the tradition.
Ingredients for 4 people
For the pasta:
500 g artisanal Spaghetti alla Chitarra (purchased on our marketplace)
For the traditional lamb ragù sauce:
400 g boneless lamb (or beef, depending on preference)
400 g peeled tomatoes or passata di pomodoro
1 small onion, finely chopped
2 tbsp extra-virgin olive oil from Abruzzo
1 carrot and 1 celery stalk, finely chopped (optional, to enrich the sauce)
1 glass of Montepulciano d’Abruzzo DOC red wine
Salt and pepper to taste
A few fresh basil leaves
To serve:
Grated Pecorino d’Abruzzo
Step-by-step preparation of Spaghetti alla Chitarra
Step 1: Prepare the sauce
Heat the olive oil in a large pot.
Sauté the onion (and optionally the carrot and celery) over low heat.
Add the meat and brown it.
Deglaze with Montepulciano d’Abruzzo DOC red wine and let it evaporate.
Add the tomatoes, season with salt and pepper, and simmer gently for 1.5 to 2 hours.
Add the basil at the end of the cooking process for a fragrant touch.
The secret: slow and gentle cooking allows the sauce to infuse every square strand of pasta.
Step 2: Cook the Spaghetti alla Chitarra
Bring a large pot of salted water to a boil.
Add the artisanal Spaghetti alla Chitarra.
Cook for 8 to 10 minutes, depending on the brand and the roughness of the pasta.
Step 3: Serve
Step 3: ServeÉtape 3 : Servir
Plate the pasta coated in sauce on warm plates.
Generously sprinkle with grated Pecorino from Abruzzo.
Serve with a glass of Montepulciano d’Abruzzo DOC for an authentic Abruzzo experience.
Recipe variations for Spaghetti alla Chitarra
Alla Teramana
A typical version from Teramo, with a ragù enriched with small meatballs (polpettine).
With mushrooms and truffles
A refined version from the Abruzzo mountains, enhanced with black truffle from the Majella.
With seafood
On the Adriatic coast, Spaghetti alla Chitarra pair perfectly with a ragù made from fresh fish and seafood.
Why cook Spaghetti alla Chitarra?
To discover an iconic dish from Abruzzo, rich in authenticity and tradition.
To enjoy an artisanal pasta capable of absorbing the richest flavors.
To celebrate a recipe passed down through generations, with a unique and comforting flavor.
