The Versatile Usage of Spaghetti Alla Chitarra: From Abruzzo to Boston

Introduction

Spaghetti alla chitarra, a traditional pasta type originating from the region of Abruzzo in Italy, has a fascinating history and usage. Much like its well-known cousin, traditional spaghetti, it can be employed in virtually any dish one might prepare with spaghetti. However, due to its unique texture, it brings a distinct flavor and mouthfeel to the table. This versatile pasta has a connection to both classic Italian recipes and contemporary American influences, making it a delightful addition to any cook's repertoire.

Traditional Uses: From Abruzzo to Rome

Regardless of its use, spaghetti alla chitarra shares similarities with other spaghetti types when it comes to applications. Yet, the unique texture, derived from its chitarra (a wooden board with strings) cutting method, sets it apart. The chitarra-cut pasta results in a firmer and slightly wrinkled strand, which has a texture notably different from that of traditional round spaghetti or the many other pasta shapes.

The Original Dough: Abruzzo Style

Authentic spaghetti alla chitarra from the original Abruzzo recipe includes a dough made with eggs and fine durum flour (semola rimacinata). This pasta is assumed to have its origins in Abruzzo, where it is a traditional dish. The durum flour used in this recipe offers a slightly firmer and more toothsome texture compared to pasta made with all-purpose (AP) flour or 00 flour. This dough can be challenging to work with, as it is less pliable than semolina dough, making it harder to roll by hand. Nevertheless, the resulting pasta is known for its superior quality and distinctiveness.

Modern Variations: Eggs and AP or 00 Flour

While the original Abruzzo recipe is still cherished today, there are also modern variations that use basic fresh egg pasta dough made with either AP or 00 flour. This latter version is easier to work with and results in a softer pasta than the durum flour version. This dough is widely used in many Italian households and in some cookbooks, making it a popular and accessible alternative to the traditional recipe.

It's worth noting that while the choice between these dough types can subtly affect the texture of the pasta, the versatility of spaghetti alla chitarra remains largely unaffected. The pasta police will not penalize you for serving it in any way you desire, provided you maintain the integrity of the dish with high-quality ingredients and proper cooking techniques.

Regional Specialties and Innovations

Abruzzo Lamb Ragu

In the region of Abruzzo, spaghetti alla chitarra is best enjoyed with a traditional lamb ragù. This rich, slow-cooked sauce pairs beautifully with the pasta's firm texture, enhancing the overall dining experience. The lamb ragù is made with slow-cooked lamb, onions, tomatoes, and herbs, cooked over a long period to develop deep, savory flavors. This dish is a celebration of traditional Italian cuisine and is a must-try for anyone exploring the flavors of Abruzzo.

Palottine and Italian-American Influence

A unique way of serving spaghetti alla chitarra from the Abruzzo region is with tiny meatballs called palottine. Despite the assumed Italian-American influence, these meatballs are a delightful local specialty. Palottine, typically small, meaty spheres, are often sautéed and served alongside the pasta, creating a texture-rich and flavorful dish. This dish bridges the gap between tradition and influence, making it a delightful culinary experience.

Rome and Cacio e Pepe

In Rome, where the pasta is known as tonarelli, it is traditionally prepared with a combination of Roman sauces. One popular dish is tonarelli cacio e pepe, a simple yet flavorful pasta dish with cheese and pepper. This dish showcases the versatility of the pasta, as it pairs well with both the firm texture and robust flavor profile of the chitarra pasta. Eataly in Boston, for instance, has been serving this dish, demonstrating the popularity and adaptability of spaghetti alla chitarra even in a modern, international context.

In conclusion, spaghetti alla chitarra is a versatile pasta type that can be enjoyed in a wide variety of dishes. From the traditional Abruzzo lamb ragù to the more contemporary cacio e pepe or even palottine, this pasta offers a unique culinary experience. Whether you are a pasta enthusiast or a curious cook, incorporating spaghetti alla chitarra into your repertoire can add a delightful twist to your meals.

Keywords: Spaghetti Alla Chitarra, Abruzzo Lamb Ragu, Palottine, Spaghetti And Meatballs