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spaghetti alla chitarra

fat, square spaghetti

Spaghetti alla chitarra is the one kind of spaghetti easy to make by hand, thanks to a wire-stringed 'guitar' that cuts the pasta sheets into uniform, squarish strands. A favourite all over central Italy, where it is considered the perfect pasta for rich meat and game sauces, and also in the south, where it goes equally well with seafood. There's a different name for it in every corner:

manfricoli: Umbria

cirioli, ciriole: southern Umbria

strangozzi: Umbria and the Marche

pici: southern Tuscany

tonnarelli: parts of Lazio

maccheroni alla chitarra: the Abruzzo

scialatielli: Campania

troccoli: Puglia

Text © Dana Facaros and Michael Pauls

Images by: ideegreen