The Handcrafted Pasta Italians Still Make by Guitar Strings: How to Make Authentic Spaghetti alla Chitarra

Italy’s pasta tradition is filled with charming regional treasures, and Spaghetti alla Chitarra—a specialty from Abruzzo—is one of the most unique. Named after the traditional stringed tool (chitarra) used to cut the pasta, these square-shaped spaghetti strands are thicker and firmer than the typical round variety. The name means “guitar spaghetti,” and watching the dough pressed through the fine wires of the chitarra is a rustic culinary experience in itself.

What makes Spaghetti alla Chitarra stand out isn’t just its shape or history, but its ability to absorb and cling to sauce. Whether paired with a slow-simmered lamb ragù, a simple tomato and basil blend, or olive oil and garlic, this pasta delivers a satisfying bite and a perfect flavor balance. Homemade versions are a joy to make and offer a truly hands-on way to connect with Italian heritage.

In this recipe guide, you’ll learn how to prepare Spaghetti alla Chitarra from scratch—no machine necessary if you’re feeling traditional. From mixing the semolina dough to pressing and cooking, it’s a labor of love that rewards you with every forkful.

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Best Time to Eat and What to Pair It With

Best time to eat:

Spaghetti alla Chitarra is best enjoyed during a leisurely lunch or hearty dinner, especially when you want to showcase a slow-cooked sauce or impress guests with a handmade pasta experience.

Perfect pairings:

Drink: Pair with a robust red like Montepulciano d’Abruzzo or a medium-bodied Chianti.

Starter: Begin with bruschetta al pomodoro or a light arugula salad with shaved Parmigiano.

Dessert: End with something classic and comforting like tiramisu or cantucci with vin santo for a full Italian meal.

Spaghetti alla Chitarra isn’t just pasta—it’s a celebration of tradition, texture, and flavor that brings a slice of Abruzzo to your kitchen.

While Italians treasure Spaghetti alla Chitarra for its authenticity, modern versions have stirred debate. Many chefs now use pasta machines or cutters instead of the traditional chitarra tool, arguing that it saves time. Purists, however, believe that the texture and soul of the pasta are lost without the wooden strings’ gentle resistance.

Another source of controversy is the choice of flour. Traditionalists use a mix of semolina and 00 flour, but some home cooks swap it for all-purpose flour, changing the density and bite of the noodles. To Italians, these small changes alter the pasta’s true character.

Even the sauce sparks discussion—should it be meat-based, seafood, or vegetarian? While regional pride runs deep, Italians agree on one thing: whatever the sauce, the pasta must remain the star.

How to Make Spaghetti a la Chitarra

Spaghetti a la Chitarra Recipe Ingredients

For the Pasta Dough:
2 ½ cups (300g) 00 flour (or all-purpose flour)
1 ½ cups (200g) semolina flour
4 large eggs
1 tbsp olive oil
½ tsp salt
For the Sauce (Optional – Traditional Tomato Sauce):
2 tbsp olive oil
2 cloves garlic, minced
1 can (14 oz) San Marzano tomatoes, crushed
½ tsp salt
¼ tsp red pepper flakes (optional, for heat)
Fresh basil leaves

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Step By Step How to Make Spaghetti a la Chitarra

Make the Pasta Dough

On a clean surface, mix the flour and semolina flour. Make a well in the center and crack the eggs into it. Add olive oil and salt, then slowly mix the flour into the eggs using a fork.

Knead the dough for 10-12 minutes until smooth and elastic. Wrap in plastic and let it rest for 30 minutes.

Roll and Cut the Pasta

Roll out the dough with a rolling pin or pasta machine until about 2-3mm thick. Place the rolled dough on the chitarra tool, pressing it gently.

Use a rolling pin to cut the pasta by rolling over the dough, pushing it through the strings. Sprinkle with semolina flour to prevent sticking and set aside. (If you don’t have a chitarra, cut the dough into thin, square-edged strips using a knife.)

Cook the Pasta

Bring a pot of salted water to a boil. Add the spaghetti alla chitarra and cook for 2-3 minutes, or until al dente. Drain and toss with sauce immediately.

Make the Sauce (Optional)

Heat olive oil in a pan and sauté garlic for 1 minute. Add crushed tomatoes, salt, and red pepper flakes. Simmer for 15-20 minutes. Add fresh basil, then toss the cooked pasta in the sauce.

Tips To Make Spaghetti a la Chitarra

Use the right flour: The mix of 00 flour and semolina creates the perfect chewy texture.

Let the dough rest: This helps relax the gluten and makes rolling easier.

Dust the pasta with semolina to prevent sticking.

Don’t overcook: Fresh pasta cooks much faster than dried pasta (2-3 minutes).

Pair with the right sauce: Traditional pairings include tomato sauce, lamb ragù, or truffle butter.

How Many Calories Have Spaghetti a la Chitarra

Calories: ~280 kcal
Carbohydrates: ~50g
Protein: ~10g
Fats: ~4g

Serving Suggestions

Serve Spaghetti alla Chitarra in a wide bowl rather than a flat plate. The deeper base helps hold the sauce and allows the aroma to build as you eat. Garnish simply—with grated Pecorino Romano or Parmesan—and finish with a drizzle of olive oil.

For an authentic Abruzzese experience, serve it alongside crusty bread and a bold red wine such as Montepulciano d’Abruzzo. These pairings balance the richness of the dish while enhancing its earthy undertones.

If you’re preparing it for guests, serve smaller portions as a primo piatto (first course) before the main dish. This keeps the meal elegant and true to Italian dining customs.

Final Thoughts

Spaghetti alla Chitarra is more than a recipe—it’s a story of tradition, patience, and artistry. Every strand speaks to Italy’s love for craftsmanship and the belief that great food takes time.

Making it by hand connects you to a centuries-old ritual that families in Abruzzo still practice today. The rhythmic sound of dough pressing against guitar strings, the aroma of simmering sauce—it’s all part of an experience that goes beyond cooking.

So, dust off your counter, roll up your sleeves, and bring a taste of Abruzzo into your kitchen. Once you master Spaghetti alla Chitarra, you’ll understand why Italians treat this dish not just as a meal, but as an heirloom worth passing down.