tonnarelli

Tonnarelli is a type of pasta originating from the Lazio region of Italy. It is characterized by its square cross-section and its thickness, which is generally thicker than spaghetti but thinner than bucatini. The name "tonnarelli" is believed to derive from the word "tonno," meaning tuna, possibly due to the pasta's thick, rod-like shape resembling a tuna fishing line, or due to its historical association with tuna-based sauces.

Traditionally, tonnarelli is made with durum wheat semolina and eggs, though eggless versions also exist. The dough is typically hand-rolled or extruded through a bronze die, which gives the pasta a rougher surface texture. This rough texture is ideal for clinging to sauces.

One of the most famous preparations of tonnarelli is Cacio e Pepe, a simple yet iconic Roman dish. This recipe features tonnarelli tossed with Pecorino Romano cheese, black pepper, and a bit of the starchy pasta cooking water to create a creamy emulsion. Other popular pairings include ragu sauces, seafood, and vegetables. Tonnarelli is also sometimes referred to as spaghetti alla chitarra in other regions of Italy, particularly in Abruzzo, due to the use of a specialized tool called a "chitarra" (guitar) for cutting the pasta into its distinctive shape.