De Cecco
De Cecco Maccheroni alla Chitarra Pasta
What it is
Maccheroni alla Chitarra is a traditional Italian pasta shape originating from the Abruzzo region. It is made by pressing sheets of pasta dough through a special tool called a 'chitarra,' which resembles a guitar. This process creates strands of pasta that are square in cross-section, giving them a unique texture. The rough surface of the pasta is ideal for holding sauces, making it a versatile choice for many Italian dishes. It is typically made with durum wheat semolina and water.
How people cook with it
This pasta shape is excellent for capturing rich and hearty sauces. It pairs well with a variety of ingredients, from simple tomato-based sauces to more complex meat ragùs.
- With meat ragù
- In baked pasta dishes
- With robust vegetable sauces
- Tossed with pesto
To cook Maccheroni alla Chitarra, bring a large pot of salted water to a rolling boil. Add the pasta and stir gently to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained pasta immediately with your chosen sauce, adding a little of the reserved pasta water if needed to create a smooth, emulsified coating. Serve hot.
How it differs from similar foods
Unlike spaghetti, which is round, Maccheroni alla Chitarra has a square cross-section. This shape provides more surface area and a slightly rougher texture, allowing it to hold onto sauces more effectively than smoother, round pastas.
Who it is for
Home cooks looking to explore authentic Italian pasta shapes will appreciate this variety.
How to keep the rest
Store any unused dry pasta in a cool, dry place in an airtight container to maintain freshness. Avoid exposure to moisture and direct sunlight. Properly stored, it can last for a long time.