Made with durum wheat semolina and eggs, Spaghetti Chitarra is also sometimes known as maccheroni alla chitarra. It first came from Abruzzo, Italy, and is made with a special wooden tool. Casa Rinaldi Spaghetti Chitarra come in long strips similar to spaghetti or bucatini, but its cross-section is squared instead of rounded.
Spaghetti Chitarra is usually used in pasta dishes with ragu or meat sauces. A classic Abruzzo recipe is the spaghetti chitarra alla termana (con pallotine). Pallottines are tiny meatballs, and add a great flavor to the simple dish.
“Chitarra,” in Italian, means “guitar,” and the spaghetti chitarra’s production echoes this musical etymology. It refers to the tool used to make the pasta—a chitarra, a small wooden frame with steels strings strung close together, resembling a guitar. The pasta dough is pushed through the strings with a rolling pin, cutting it. The newly cut strips are then released by passing your fingers over the strings, like strumming a guitar.
Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.