The exact origins of chitarra pasta are debated within Italy’s Abruzzo region. Some sources trace it to the province of Teramo in the early 1800s, others to Chieti — where the town of San Martino sulla Marruccina is credited with inventing the chitarra tool, originally called lu carrature, back in the 1700s. The tool is a wooden frame strung with steel wires like a guitar, and pressing pasta dough across it cuts uniform, square-edged strands: spaghetti alla chitarra. Simple design, extraordinary result — the pasta comes out with a firm texture and a porous surface that holds sauce beautifully.
A taste of Abruzzo
The Abruzzo region looks like a postcard — rolling hills, medieval villages, and the aroma of tradition drifting from every kitchen. Its signature plate is spaghetti alla chitarra: firm, square-edged strands clinging to a rich lamb ragù that’s been simmered for hours until the meat practically melts into the sauce. It’s rustic, unfussy cooking that rewards a little patience, which is exactly what makes it satisfying to cook with a group.
How to make pasta with a chitarra
Making pasta on a chitarra is engaging and genuinely rewarding:
- Prepare the dough. Mix semolina flour, eggs, and a pinch of salt, then knead until smooth and elastic. Rest for at least 30 minutes.
- Roll it out. Flatten the dough into thin sheets with a rolling pin or pasta machine.
- Place it on the chitarra. Lay a dough sheet over the steel strings with even coverage.
- Cut the pasta. Press the dough into the strings with a rolling pin to create square strands.
- Strum the strings. Gently strum the wires — like a guitar — to release the strands cleanly.
- Dust and cook. Dust with flour, let dry slightly, and it’s ready to cook.
Why chitarra pasta is special
It isn’t just about the shape — the chitarra offers real culinary advantages:
- Distinctive texture — the square edges give a satisfying bite that round spaghetti doesn’t.
- Sauce adherence — the rough, porous surface clings to sauce, so every bite carries flavor.
- Authentic tradition — using the chitarra connects you to centuries of Abruzzese heritage.
Spaghetti alla chitarra with lamb ragù
The classic pairing, and a showcase for the pasta’s texture.
Ingredients:
- 2 lbs (900g) lamb shoulder, cut into small cubes
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 cup (250ml) dry red wine
- 1 can (14 oz/400g) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup (250ml) beef or chicken stock
- 1 tsp dried oregano, 1 tsp dried thyme, 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley and grated Parmesan, to serve (optional)
Instructions:
- Prep. Pat the lamb dry and season generously with salt and pepper.
- Sear. Heat the olive oil in a heavy pot over medium-high heat and brown the lamb in batches, about 4–5 minutes per batch. Set aside.
- Sauté aromatics. Lower the heat, add onion, carrot, and celery, and cook until softened, 6–8 minutes. Add garlic and cook 1 minute more.
- Deglaze. Pour in the red wine, scraping up the browned bits, and simmer 2–3 minutes to reduce slightly.
- Add tomatoes and stock. Stir in the crushed tomatoes, tomato paste, stock, oregano, thyme, and bay leaf.
- Return the lamb and stir to combine.
- Simmer. Cover partially and simmer gently 1.5–2 hours, stirring occasionally and adding stock if it thickens too much.
- Finish. Adjust the seasoning and remove the bay leaf.
- Serve over freshly cooked spaghetti alla chitarra, garnished with parsley and Parmesan.
A chitarra pasta workshop for your team
A chitarra workshop offers more than culinary skills — it builds collaboration, communication, and creativity. It works because it’s hands-on (people learn by doing), it comes with cultural depth (the tool’s history gives the session meaning), and it ends in a shared reward (the team cooks and eats together). Much like a guitar, the chitarra is a nice metaphor for a team: individual strands, cut to the same length, coming together into something better than any one on its own.
You don’t need to track down the tool yourself — a good workshop provides everything. Rockoly runs pasta-making and around-the-world cooking events as live, chef-led virtual cooking classes with ingredients shipped to every participant. Browse the full workshop catalog or the complete menu list to find the right fit.
Curious what it costs? See How Much Does a Virtual Team Building Cooking Class Cost? When you’re ready, book your event or hold your date and choose the menu later.