Tonnarelli Pasta

Ever thought of making handmade Pasta? Yes! Handmade tonnarelli pasta is the best pasta shape, and it can be made with just three ingredients and love. Knead the “00” Italian pasta flour, semolina flour, and eggs to form the pasta dough. Spaghetti-like pasta shape (Tonnarelli) is three steps away: prepare the dough, roll the dough, and pass through the pasta cutting tool. 

What is Tonnarelli Pasta?

Tonnarelli Pasta is also known as “Spaghetti alla Chitarra” or “La pasta alla Chitarra Abruzzese”. It is like spaghetti with some key differences. Tonnarelli pasta has more diameter (thicker) than spaghetti and has squared edges instead of round edges like spaghetti. Tonnarelli was first prepared in the Lazio region of central Italy. Different regions have different names for tonnarelli, like Spaghetti alla Chitarra in Abruzzo, Torchioli in southern Italy Abulia, and Cirioli molisani in Molise. We will cut this pasta using the traditional “chittara,” a pasta cutter. Chittara means “guitar” in Italian because of its appearance of guitar strings attached to the wooden frame from the edges. 

Why Will You Love This Recipe?

• Exceptional Shape: Tonnarelli pasta has a unique spaghetti shape that holds the sauce well. It is a dream pasta shape for all the pasta lovers. The Chitarra tool gives this pasta a rough, porous surface that holds the sauce well. 
• Paired with Different Dishes: You can use this pasta in various pasta dishes. Cacio e pepe, ragù, chitarrine alla teramana, and carbonara are the most iconic Italian styles. 
• Your First Handmade Pasta! Making pasta at home is simple. You can make this pasta with simple ingredients and steps even if you are not an expert. It can be your first authentic Italian pasta at home!

Equipment

• Pasta machine
• Chitarra (pasta cutter tool)

Ingredients

this …

• Re-milled Semolina Flour (Semola): Semola is a durum wheat flour best for making pasta dough and giving it an extra bite. Use 400g re-milled semolina flour (re-milled is the durum wheat flour that is super fine in texture compared to milled flour). 
• 00 Italian Pasta Flour: “Double zero flour” is finely ground Italian flour and is the heart of your favorite Italian Pasta and pizza. 100g of “00” flour is enough for pasta. 
• Eggs: 5 large eggs to knead the pasta dough. 

Instructions

1.Prepare the Dough

• To make the pasta dough, arrange the flour on the work surface and make a well in the center. Add the eggs in the center of well.

• Beat the eggs using the fork and pull in a little bit of flour from the sides at a time.
• When the eggs are no longer runny, start mixing the dough with your hands and knead the pasta dough for 10 minutes.

• You are done kneading when you notice that the pasta dough has a smooth touch and does not stick to your hand. One more thing about the dough is firmness. When you push the pasta dough, it should be firm enough to spring back.
• Cover the dough with plastic wrap or some clean towel and rest for at least half an hour. 

2.Transform the Dough into Pasta Shape

• Divide the dough into four equal portions. Roll and stretch the dough with a pasta machine. Fold the stretch pasta and then pass through the pasta machine. Reduce the rolling space each time you feed the pasta dough to stretch. 

• Repeat the folding stretching process until the dough is square and 2-3 mm in thickness. Cut the pasta sheets into squares if they become too long.  

• Sprinkle some dry semolina flour on the pasta tool and sheets to avoid sticking. Arrange the pasta sheet on the Chitarra Pasta Cutter and use a rolling pin or roller to press down on the pasta sheet, pushing it through the metal wires. Make sure that all the pasta has fallen through the chitarra. 
• Collect the spaghetti alla chitarra from the pasta cutter tool and cut all the pasta sheets using the same process. Separate the pasta strands with hands that are still sticking with your hands. 
• Swirl the square pasta noodles with your hand and dust them with flour. Arrange the mound on a baking tray dusted with semolina flour, and the tonnarelli pasta is ready for your favorite pasta dishes. 

3.Cook the Tonnarelli in Famous Style

• Cacio e Pepe: Tonnarelli Cacio e Pepe (the name itself means “cheese and pepper”) is prepared with the al dente tonnarelli pasta combined with black peppers and pecorino cheese.
• Chitarrine alla Teramana: Toss the al dente tonnarelli with tomato sauce and cooked tiny meatballs to make the square spaghetti in teramana style. 

Variation and Substitution

• You can use the semolina flour if you can’t find 00 Italian flour. All-purpose flour is a good replacement of semolina and double zero Italian flour, but it will not taste the same. 
• Some people add olive oil to pasta, but to be honest, it works fine without it as it cracks the dough once it is dried. If you are still convinced to use olive oil, add a teaspoon of olive oil per cup of flour to make dough. 

Sauces to Pair with Spaghetti alla Chitarra

There are so many variations of sauce you can pair with tonnarelli noodles. Amatriciana sauce (made with tomatoes, black pepper, and a lot of cheese). Palomino sauce (tomatoes, cream cheese, and cheese), Teramana sauce (tomato sauce with meatballs), and Ragù (ground meat sauce with tomatoes and vegetables).

Recipe Tips

• The general rule of kneading _ The general rule of making the pasta dough is using one egg for 100g of flour. Still, if you notice that the egg has mostly absorbed the flour and doesn’t blend further, it’s OK! It happens because of small eggs. 
• Dust with flour _ One small thing that most people ignore and don’t pay much attention to is dusting with flour. Dust the chitarra (pasta cutter tool) with a lot of semolina flour. Oh, the other (How can I forget about that!) Dust the square spaghetti strands with a lot of flour while making a pile to avoid sticking the pasta strands. 
• Space for the pasta sheets to stretch _ Left a space of about 2 inches on the chitarra tool on top and bottom because the pasta sheets will stretch while you roll the pasta sheets. 

Make the Pasta Ahead of Time

Freeze the pasta mounds on the baking tray and then in the box. Boil it frozen, or it will become sticky. 

Print

 FAQ’s for This Tonnarelli Pasta