Little brother to the Tonnarello.

Chitarrine are a smaller version of tonnarelli which are know in Abruzzo as ‘Spaghetti alla Chitarra’. The name comes from the device used to cut the pasta; a beechwood frame wound with wire in a tight sequence, resembling a guitar.

On The Plate

This incredibly versatile noodle pairs especially well with sweet and savoury seafood, like a bright mussel and clam marinara. Chitarrine also make a stellar match with crisp, fatty salumi like pancetta or guanciale, or a salty, and rich cheese like pecorino crotonese.


  • Soft wheat flour
  • Durum semola
  • Whole eggs
  • Water


2mm x 2mm square cut