Pasta die for Short pasta extruder Pama Roma model P220

shape Spaghetto alla chitarra Section 2,5, outside diameter mm. 198, thickness mm. 50, with inserts made in Bronze and Teflon, new from the workshop.

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Spaghetti alla chitarra (Italian: [spa??etti ?alla ki?tarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region in Italy, with a square cross section about 2–3 mm thick. Tonnarelli are a similar pasta from Lazio. Ciriole is the thicker version of chitarra, approximately twice the thickness of spaghetti. Because the pasta are cut from a sheet rather than extruded through a die, spaghetti alla chitarra are square rather than round in cross-section. The name of this spaghetti comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with. This tool gives the spaghetti its name, shape, and a porous texture that allows pasta sauce to adhere well to the pasta itself. The chitarra is a frame with a series of parallel wires crossing it. Other names used to indicate the “Spaghetti alla chitarra” pasta shape: Spaghetti quadri. Tonnarelli. Troccoli. Ciriole.  

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