Spaghetti alla Chitarra (Tonnarelli) Recipe

Prepare the Dough

1. On your work surface or in a large bowl, mound the flour and create a well in the center. Crack the eggs into this well. Using a fork, beat the eggs gently, gradually incorporating the surrounding flour. Continue mixing until a shaggy dough forms.
2. At this point, use your hands to knead the dough vigorously for about 10 minutes. The goal is to achieve a smooth and homogeneous dough ball.
3. Once the desired consistency is reached, wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Roll Out the Pasta

1. After the resting period, cut off small portions of the dough. Press each piece lightly with your hands to flatten it slightly.
2. If you have a pasta machine, feed each piece through the rollers multiple times, gradually reducing the thickness setting until you obtain a sheet approximately 5 millimeters thick. If you're rolling by hand, use a rolling pin to achieve the same thickness.
3. For more detailed tips and tricks on rolling out pasta, you can refer to my recipe on "How to Make Homemade Pasta".

Make the Spaghetti alla Chitarra

1. Place a sheet of the rolled-out dough onto the strings of the chitarra, a traditional Abruzzese tool used for this purpose. Using a rolling pin, press the dough onto the strings.
2. Roll the pin back and forth several times, applying gentle pressure, until the pasta strands are cut and fall into the compartment below. Before starting, it's helpful to sprinkle a bit of semolina flour into the chitarra's base to prevent sticking.
3. If any strands remain attached to the strings after rolling, gently pluck the strings with your fingertips to release them—it's like playing the guitar!
4. As you produce the spaghetti, lay them on a cutting board dusted with semolina flour to dry slightly.
5. Once ready, cook the spaghetti in lightly salted boiling water for about 6 minutes, or until al dente. Drain and serve with your preferred sauce.