Spaghetti Alla Chitarra Recipe: My Italian Heritage Story

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I learned the spaghetti alla chitarra recipe at my grandmother’s table, where the wooden frame hummed and square strands slid into boiling water like small, proud flags. The smell of eggs and 00 flour mixed with warm tomato and tiny meatballs — a scent that still pulls the whole family to the kitchen.

This dish is Teramo’s gift to our home: rough-edged pasta that clings to sauce and keeps every bite rich. I’ll walk you through what makes it different, how the dough should feel, and simple swaps if you don’t own a chitarra so you can save time without losing soul.

You’ll learn hands-on steps for a balanced pasta, how long to rest the dough and the minutes that matter for texture, plus a sauce and pallottine that honor both Abruzzo and my American table. Expect clear, practical guidance you can pass to the next cook in your family.

Key Takeaways

• This traditional pasta uses a blend of 00 flour and durum semolina for sturdy strands.
• Square-cut noodles grip sauce better, making the dish deeply satisfying.
• I share a trusted method: balanced dough, patient rest, confident cut.
• You’ll get an Abruzzese pallottine approach and an oven-baked Italian‑American twist.
• No chitarra? I offer simple alternatives that keep the spirit intact.

Why this dish lives in my family’s DNA

A single strum against the wooden board could turn simple ingredients into something that felt like home. That sound — a gentle, guitar-like tap — is the moment the pasta wakes up for us.

In Abruzzo we call maccheroni alla chitarra many names. It is also known as chitarrine or chitarra alla teramana in local speech. Those names change by town, but the approach does not.

My nonna taught me to respect flour and eggs, to sift and crack with care. A good dough feels alive: smooth, elastic, and ready after a patient rest. We learned technique through rhythm, not just instruction.

• Weeknight ritual more than showpiece — humble ingredients made memorable.
• The square spaghetti and rustic sauces always get plenty of pecorino.
• Method matters: steady hands, short lists of ingredients, and time to rest the dough.

This dish honors Teramo pride and family habit. I built the modern recipe to keep that comfort, while teaching you the skills that let the pasta sing in your kitchen.

What spaghetti alla chitarra is and why Abruzzo made it iconic

The chitarra comes from Teramo and the hills of Abruzzo, where cooks shaped a regional identity around a simple tool and bold food. I grew up watching dough become square-sided strands that took on every spoonful of ragù or lamb sauce with heart.

The heritage: Teramo roots, Abruzzo pride, and square-sided strands

First written mentions date to 1871, but earlier tools like the rentrocelo show a longer history. In L’Aquila some families even added saffron to the dough, tinting noodles gold and adding a floral lift that matched local lamb ragù.

The “guitar” tool explained: wooden frame, steel wires, and a good strum

The tool looks like a small guitar: a beech wood frame strung with stainless steel wires. You lay a rolled sheet of dough across it and use a rolling pin to press the sheet through. If strands cling, a quick strum along the strings frees them without tearing the pasta.

Texture that grips sauce: how chitarra differs from round spaghetti

Square edges create a slightly rough surface that holds onto sauces better than smooth, round noodles. That texture gives each bite structure and bite while keeping a tender mouthfeel when the dough is balanced for strength and elasticity.

• Region: Abruzzo (Teramo).
• Tool: beech frame, steel wires, rolling pin, and a gentle strum.
• Result: square strands that cling to chunky sauces and stand up to long simmering.

spaghetti alla chitarra recipe: ingredients and tools you’ll need

Good pasta starts with a clear plan: measure the flour, warm the eggs, and set tools within reach. Below I list what I use and why, plus easy U.S. substitutions that work when you’re cooking at home.

Pasta dough essentials

Ratio: 2 parts Italian 00 flour to 1 part semolina flour. That mix gives silkiness and strength so the dough holds a square edge and cooks al dente.

• 00 flour (about 200 g) and semolina flour (100 g) — choose finely milled 00 and durum semolina.
• Large eggs (2, room temp) — bring elasticity and color.
• Salt (pinch in dough, 1 tsp for cooking water) and a tablespoon water if dough feels dry.
• Tools: bowl and fork to combine, rolling pin for flattening, machine or sharp knife if you don’t own a chitarra.

Sauce and tiny meatballs

For the sauce, sweat a soffritto (onion, carrot, celery) in olive oil or extra virgin olive. Add 24 oz passata and simmer 30+ minutes for depth.

Make small meatballs with finely ground beef or veal, one egg, 2 tbsp grated Pecorino or Parmigiano, a pinch of nutmeg, and salt. Fry lightly so they keep shape in the sauce.

From flour to firm pasta sheet: making the dough the Abruzzo way

Start by sifting the flours and feeling their texture—this is where the pasta’s character begins. Add semolina and 00 flour into a bowl, make a well, then drop in the eggs and a pinch of salt.

Use a fork to draw the mixture inward until a rough mass forms. When the dough clumps and pulls from the sides, turn it onto a lightly floured surface.

Mix, knead, and test for elasticity

Knead for about 5 to 10 minutes. The goal is a smooth, springy ball that is slightly tacky but not sticky.

Press with a finger: if the dough slowly bounces back, the gluten is ready. If it resists, keep working; if it tears, add a few drops of water and knead again.

Resting the dough for better structure

Wrap the dough and let it rest for about 30 minutes. Resting relaxes the gluten so the pasta sheet rolls without shrinking or tearing.

If the dough still feels tight after 30 minutes, give it a few extra minutes. Rest time saves time at the rolling stage.

Rolling the pasta sheet: thickness targets and chitarra setup

Roll with a rolling pin to a pasta sheet about 3 mm thick (roughly 1/8 inch). Rotate the sheet and press evenly to keep edges straight.

Dust both sides with semolina before cutting so strands release cleanly. Keep a little extra semolina on hand to prevent sticking.

Cutting on the chitarra and easy alternatives if you don’t own one

A steady roll with the rolling pin transforms a pasta sheet into neat strands. Lay the sheet across the chitarra and press with even, calm strokes. You’ll feel the wires bite and the threads will drop onto your work surface.

Pressing with a rolling pin and catching the strands

If the sheet overhangs the frame, fold the ends and keep rolling. Clean, even pressure matters more than force. When strands cling, a quick strum along the strings frees them without stretching or tearing.

Dusting with semolina to prevent sticking

Catch strands on a semolina-dusted surface or a tea towel. Dust liberally with semolina flour so pieces separate like tiny beads. Lightly toss as they fall, then form loose nests for easy cooking.

No chitarra? Pasta machine cutters or careful knife work

No frame? Run the sheet through a machine spaghetti cutter or cut by hand with a long, sharp knife guided by a ruler. Keep the surface lightly floured; too much flour stiffens the dough, too little invites sticking.

• Place the pasta sheet over the chitarra and roll steadily; feel the wires bite.
• Fold long sheets, roll again, and strum to release tidy strands.
• Dust with semolina; catch on a dusted surface and coil into loose nests.
• Use a machine cutter or knife-plus-ruler if you lack strings; keep widths consistent.

Tomato sauce and tiny meatballs, two ways: Abruzzo classic and a cozy Italian‑American twist

I learned to build a sauce slowly, so the tomatoes soften and the flavors settle. My kitchen splits between a simple Abruzzese passata sauce and a richer American‑style version. Both start with good olive oil and patient heat.

Simple passata sauce with soffritto and extra‑virgin olive oil

Sweat onion, carrot, and celery in extra virgin olive oil until they are sweet. Add passata, a quiet simmer for at least 30 minutes, and season with salt and pepper. The result is a silky tomato sauce that lets the pasta shine.

Tiny meatballs (pallottine): pan‑fried vs. oven‑baked

Keep pallottine tiny (1.5–2 cm). Mix finely ground beef or veal with an egg, grated Pecorino or Parmigiano, a pinch of nutmeg, and salt until the mixture just holds.

Pan‑fry in a shallow layer of oil until faintly golden. Gentle browning adds flavor without drying the centers.

For an Italian‑American path, blend pork and beef with breadcrumbs and aromatics. Shape walnut‑size balls, bake until just cooked, then nestle them into a slow tomato sauce to soften and soak.

• Fold green peppercorns into the mixture if you want a bright, floral note.
• Simmer the sauce at a quiet bubble while you roll and cut the pasta.
• Move meatballs into the pan you’ll finish the pasta in so flavors marry at the last minute.

Taste for salt and balance. If the tomatoes taste bright, a knob of butter or a drizzle of extra virgin olive oil will round the sauce. I often keep a bowl with a ladle of sauce and a couple of meatballs to top each finished plate; it makes every serving feel generous and homey.

Cook time, al dente, and finishing the pasta right in the sauce

The last minutes at the stove make or break the pasta’s bite and the sauce’s shine. I keep this final stage simple and exact so every forkful feels balanced and bright.

Boiling in salted water: timing for fresh vs. dried

Bring a large pot to a rolling boil and salt the water generously. Drop the spaghetti in while the boil is strong so the temperature doesn’t crash.

Fresh dough cooks in just a few minutes; start tasting after 2 minutes and aim for tender with a faint resistance. Dried pasta needs longer—check package time but taste at least minutes before the finish to control texture.

Tossing with sauce, loosening with pasta water, and topping like a local

Move pasta to the pan while it’s slightly underdone. Toss with hot sauce and add small splashes of starchy pasta water to build an emulsion that clings to every square edge.

Keep the heat lively but gentle so the sauce tightens without reducing to jam. Plate, then top each bowl with a spoonful of reserved tomato sauce and a couple of meatballs for abundance.

• Finish with a drizzle of olive and a light grate of Pecorino if you wish.
• Serve immediately; the pasta softens with time, so timing here is everything.

Variations, substitutions, and serving notes for U.S. kitchens

You can keep the spirit of the dish even when your pantry lacks a chitarra frame. For many home cooks, the aim is texture and grip more than tools. Use dried spaghetti chitarra, a thick spaghetti, or linguine as a stand-in; they hold sauces and stand up to meat ragù.

Smart swaps and flavor choices

Add a pinch of saffron to the dough for a golden nod to L’Aquila. For sauces, try a lamb ragù or a mixed‑meat sauce; the square edges carry rich meat sauces well.

Cheese, storage, and machine options

Pecorino is traditional. Parmigiano or Grana are great milder alternatives that melt on top. If you own a pasta machine, use its cutter. A careful knife cut also works.

• Freeze uncooked nests on a tray, then bag; cook from frozen, adding a minute.
• Cool cooked sauce and meatballs; freeze up to 2 months, refrigerate leftovers 3 days.
• Save a little pasta water when reheating to restore shine.

Finish each plate with a spoon of sauce on top. It’s a small touch that feels generous and true to Abruzzo.

Conclusion

Bring a pot to a boil and take a breath—this is where the work becomes a shared meal. With a simple blend of flour and semolina, a supple dough, and calm hands, you can make pasta that tastes like home.

Square strands cut on stainless steel strings finish beautifully in the sauce with tiny meatballs. If you lack the wooden frame, a machine cutter or careful knife will get you very close.

Keep leftovers smartly frozen or refrigerated. A light drizzle of olive oil just before serving revives aromas. Cook, share, and make this your own; the guitar‑like thrum of the strings is only the start of the story.

Spaghetti alla Chitarra with Tiny Meatballs (Pallottine)

Homemade square-cut spaghetti from Abruzzo, made with 00 and semolina flour, tossed in a silky tomato sauce with tiny meatballs. The chitarra tool gives the pasta rough edges that hold sauce beautifully — a comforting family dish with deep Teramo roots.

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Prep Time 45 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 4 people

Course: Primo, Secondo

Cuisine: Italian, Teramo region

Calories: 520

Ingredients Method Notes

Ingredients

  

For the Pasta

• 200 g Italian 00 flour
• 100 g durum semolina flour
• 2 large eggs room temperature
• 1 pinch of salt
• 1 tbsp water only if dough feels dry
• Extra semolina for dusting

For the Sauce

• 2 tbsp extra virgin olive oil
• 1 small onion finely chopped
• 1 small carrot finely chopped
• 1 small celery stalk finely chopped
• 24 oz 680 g tomato passata or crushed tomatoes
• Salt and pepper to taste

For the Tiny Meatballs (Pallottine)

• 250 g finely ground beef or veal or a mix
• 1 egg
• 2 tbsp grated Pecorino Romano or Parmigiano
• 1 pinch of nutmeg
• Salt to taste
• Olive oil for frying or brushing if baking

Method

 

Make the Dough

1. Sift 00 flour and semolina flour into a bowl.
2. Make a well in the center and add the eggs and salt.
3. Mix with a fork until a rough dough forms.
4. Transfer to a floured surface and knead for 5–10 minutes until smooth and elastic.
5. Wrap and rest the dough for 30 minutes at room temperature.

Roll and Cut the Pasta

1. Roll the rested dough into a 3 mm (⅛ inch) thick sheet.
2. Dust with semolina on both sides.
3. Lay the sheet over the chitarra and roll with even pressure until square strands fall through.
4. No chitarra? Cut evenly by hand with a long knife or use a spaghetti cutter.
5. Dust the cut pasta with semolina and form into loose nests.

Prepare the Sauce

1. Heat olive oil in a pan and cook the onion, carrot, and celery until soft and golden.
2. Add passata, season with salt and pepper, and simmer gently for at least 30 minutes.

Make the Tiny Meatballs

1. Mix ground meat, egg, cheese, nutmeg, and salt until just combined.
2. Shape into tiny balls (1.5–2 cm).
3. Pan-fry in a little olive oil until lightly golden or bake at 375°F (190°C) until just cooked.
4. Add to the simmering tomato sauce for a few minutes to finish cooking and absorb flavor.

Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook fresh pasta for 2–4 minutes until al dente.
3. Transfer directly to the sauce with a splash of pasta water.
4. Toss gently to coat every strand.

Serve

1. Spoon extra sauce and a few meatballs on top.
2. Drizzle with olive oil and sprinkle with Pecorino.
3. Serve immediately while hot.

Notes

• If you can’t find 00 flour, use all-purpose flour plus a spoon of semolina.
• Resting the dough is key — don’t rush it.
• Save some pasta water; it helps the sauce stick.
• Pecorino gives the most authentic flavor; Parmigiano or Grana Padano work too.
• You can freeze uncooked nests or cooked sauce for easy reheating later.