Spaghetti alla chitarra

Spaghetti alla chitarra, also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region of Italy, with a square cross section about 2–3 mm thick. Tonnarelli are a similar pasta from Lazio, used especially in the Roman cacio e pepe. Ciriole, traditionally from Molise, is the thicker version of chitarra, approximately twice the thickness of spaghetti. Because the pasta are cut from a sheet rather than extruded through a die, spaghetti alla chitarra are square rather than round in cross-section. Spaghetti alla chitarra it is listed as a prodotto agroalimentare tradizionale (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies.

Description: Wikipedia — Spaghetti alla chitarra, CC BY-SA 4.0