Spaghetti alla chitarra

€12

Nutrition

≈ 400 kcalper portion of about 250 g

Protein15%
15%
Fat16%
16%
Carbohydrates69%
69%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Thick, square-cut spaghetti made using a tool called a 'chitarra'. The texture is slightly more porous than standard spaghetti.

Cuisine: Italian (Abruzzese)

Typical ingredients

flour
eggs

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

Italy

Origin: Italy

Spaghetti alla chitarra (Italian: [spaˈɡetti ˌalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region of Italy, with a square cross section about 2–3 mm thick. Tonnarelli are a similar pasta from Lazio, used especially in the Roman cacio e pepe.

Excerpt from the Wikipedia article “Spaghetti alla chitarra” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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