Chitarra pasta originated in Abruzzo in the 1800’s and was traditionally made by hand, using a tool that resembles a guitar. It is a wooden box frame with wires strung across the top. The rolled out dough is placed across the top of the wires and pressed through with the help of a rolling pin. The squared spaghetti strips fall through the wires ready to cook. At Zaccagni, the pasta is cut using bronze dies (some over 100 years old!). The taste is superb and marries well with the sauce rather than competing with it.
We love this pasta the Abruzzo way: a rich, hearty ragu sauce, some pecorino cheese and a glass of Montepulciano d’Abruzzo wine. Perfetto!