With my step-by-step, you will see how easy it is to make Tonnarelli pasta in your home. This long spaghetti is made with flour and eggs and uses the chitarra tool to shape the Tonnarelli. Thanks to its porous texture, given by the use of semola flour, it traps perfectly the sauce and makes the perfect pasta to use for richer condiments.

Tonnarelli, also known in Abruzzo by the name spaghetti alla chitarra, is a traditional thick Italian pasta, similar to spaghetti but with a square edge instead. It is a stable pasta in Roman cuisine and can be found in every restaurant in Rome. If you have been eating out in Rome in most Osteria or restaurants it's common to have the option to choice the pasta between Tonnarelli, Bucatini, or Rigatoni to pair with the sauce.
If are looking for more homemade pasta, try my easy gnocchetti sardi, a small ribbed semola pasta with an al dente texture. It is perfect for those who are vegan or have egg intolerance. Instead, if you want to learn how to make lasagna sheet, fettuccine, or other egg pasta look at this post. Here I'll explain how to make pasta as my nonna by using a rolling pin.
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🍝 Why you'll love Tonnarelli pasta
Easy to make - Preparing Tonnarelli is extremely simple, it will be ready in a short time with minimal effort. Once the dough sheets are ready, roll them over the chitarra toll to create tonnarelli pasta. It's that simple.
Budget-friendly - If you want to keep your budget low this recipe is for you. The ingredients used here are affordable. Don't forget to check your pantry before going shopping– you might already have everything you need for the Tonnarelli.
Great for freezing - Freezing homemade pasta is so convenient, especially when you don't have time to prepare it from scratch. I usually double-batch the Tonnarelli and freeze the extra pasta. It's a great way to enjoy homemade goodness, especially when you fancy something special.
Tonnarelli ingredients
The ingredients list is super short and the ingredients as the flour 00 can be found nowadays in most supermarkets or any Italian deli. See the recipe card for quantities.
- Flour - Traditionally the Tonnarelli are made with a mix of 2 flours: flour 00 and the semola rimacinata di grano duro. This mix will give the tonnarelli a porous texture with an al dente bite. Don't confuse the "semola rimacinata" with the semolina flour which has a coarse texture, similar to polenta flour or corn flour. When buying the semola flour make sure that the label on the package says "Semola rimacinata di grano duro".
- Eggs - Use fresh large eggs. Always measure the eggs (without the shell), as they have different weights. If the amount of weight is over, simply whisk the eggs and remove the excess.
🔪 Instructions
The steps to make the tonnarelli are super duper easy to follow and it can be done together with family and friends. If you own a pasta maker machine to flatten the dough go directly into the cutting steps. When using a pasta maker machine make sure to use the right adjustment settings, the dough sheet should be 3 mm thick. Read the recipe card for the full instructions and the cooking tips down below.
Add the two flours to a bowl ( or on a work surface) and combine them with a spoon. Create a well in the center and add the eggs. Whisk the egg with a fork and start to merge the flour.
Once you have a rough dough, tip it onto the work surface. Knead the dough for 10 minutes using your palm.
Once the dough is smooth, cover it and let it rest for 30 minutes.
Cut the dough into 4 parts. Roll each dough sheet into a rectangle of 3 mm thick using a rolling pin. Remember to dust the pasta sheet with some semola from time to time. Again, dust the sheet with the semola and place it on top of the chitarra tool. Roll over the pasta sheet with a rolling pin until the pasta is cut and has fallen through the strings.
Dust the tonnarelli with plenty of semola rimacinata so they will not stick to each other. Wrap the tonnarelli around your hand to create a nest. Place them on a surface dusted with semola until need it. Cook them in a large pot with plenty of salted boiling water.
Tonnarelli without chitarra pasta tool
If you can't find a chitarra pasta tool in your area or lack storage space, don't panic. The good news is that you can achieve the same result by using a knife. But not every knife will work, you will need a sharp long knife with a high rectangular smooth blade. I used this vegetable knife but there is a specific knife for cutting pasta, known as a coltellina knife or tagliatelle knife. The smooth blade ensures clean and precise cuts without tearing or damaging the Tonnarelli.
Start from here once you have 4 pasta sheets of 3 mm thick. Let's see how to achieve tonnarelli with a knife:
- Rest - Let dry the pasta sheet for 10 minutes, without covering them. This will ensure a more precise cut.
- Fold - Dust the pasta with plenty of semola to prevent the dough sheet from sticking to itself. Next, fold the shorter sides towards the center and then fold the sheet again, much like closing a book, to form a rectangle.
- Cut - Cut the sheet into thin strips of 3 / 4 mm in width with a knife toward the long side. Don't worry if they will not all be the same width. This is entirely normal and adds to the characteristic charm of homemade pasta.
- Dust - Using your hand separate the tonnarelli and dust with plenty of semola. Wrap them around your hand to create a nest.
Sauce to serve tonnarelli with
In Italy, we are quite obsessed with paring the right kind of pasta with the right sauce. In fact, different pasta shapes are designed to trap and complement specific types of sauces, to enhance the flavor of the dish.
Down below you'll find a list of some traditional sauces with a few less popular but still wonderful sauces to pair the Tonnarelli with.
- Cacio e pepe - this is the most popular sauce to pair Tonnarelli with. This classic Roman sauce is made with a mix of Pecorino Romano DOP and peppercorns combined until creamy. If you are a cheese lover this must not be missed.
- Amatriciana - a Roman pasta sauce made with an inviting tomato sauce and guanciale. This provides the sauce with a fatty and savory flavor.
- Arrabiata sauce - even though you can't find this sauce paired with tonnarelli in Rome I think it will match heavenly. This sauce is made with tomatoes, garlic, olive oil, and the key ingredient: crushed red pepper flakes. The heat from the chili flakes infuses the sauce with a vibrant and spicy flavor, providing a lovely contrast to the sweetness of the tomatoes.
- Calabrese sauce - this is not to be missed. A rich and creamy slow-cooked ragù sauce with a slightly spicy taste, it is the perfect match to pair the Tonnarelli.
- Ricotta sauce
- Carbonara - you can't get wrong with this classic sauce of Roman cuisine. A rich and creamy egg sauce topped with crispy guanciale and a handful of grated Pecorino Romano. A true delight.
- Gricia - this is another stable sauce of Roman cuisine. This sauce is made just with crispy guanciale and served with a handful of Pecorino Romano. Once in the mouth, you will find yourself in a blend of flavor and texture.
Equipment
Combine the ingredients in a bowl for a neat result, or use the classic method to combine the ingredients directly on a work surface. Knead the tonnarelli dough over a work surface.
To roll the dough into an even thick sheet you will need this rolling pin with adjustable rings, which will give you the right thickness. If you don't own one you can use the regular rolling pin and measure the thickness with a tape measure. Alternatively, you could achieve a thickness of 3 mm by using a pasta machine by selecting the right thickness setting.
To create the perfect Tonnarelli you will need this chitarra pasta-cutting tool. It resembles a guitar and consists of a wooden frame with parallel wires stretched across it. To recreate the Tonnarelli the dough is rolled over the wires, creating its characteristic squared cut.
Storage
Fridge - Store the Tonnarelli nest in the fridges for up to 2 days covered with cling film or plastic wrap.
Freezer - Lay each pasta nest on a baking tray previously dusted with some semola (make sure it will fit into your freezer), leaving some space between them. Store the Tonnarelli in the freezer, and once frozen roughly after 1 hour, transfer them into a freezer bag. Cook them when still frozen in plenty of boiling salted water, and use a spaghetti spoon to untangle the tonnarelli.
💭 Top tip
By following these few tips you'll see how easy it is to make Tonnarelli pasta.
Use a mix of flours - Tonnarelli pasta has a rough texture given by the use of semola rimacinata and flour 00.
Keand and let it rest - To develop the gluten we need to knead the dough for 10 minutes until is smooth. This will make sure that the tonnarelli will not break during the cooking.
Thicker pasta sheet - The thickness is what distinguishes the Tonnarelli from the spaghetti. To achieve thick Tonnarelli we need to roll the pasta sheet until you have reached a thickness of 3 mm.
Leave some room - Ensure there is a gap between the dough sheet and the upper part of the chitarra pasta tool when placing the dough sheet ( three fingers space is enough). As you begin rolling, the dough will naturally stretch a bit.
Slide the dough sheet - In case your dough sheet is longer than your chitarra pasta tool don't cut it. When rolling over the sheet with the rolling pin stop a few inches or cm before the end. Once the pasta cut has fallen through the strings, gently slide the remaining sheet over the strings using your hand. Then, repeat the rolling step to continue cutting the pasta through the wires.
Dust the Tonnarelli - When creating the dough sheet remember to dust with plenty of semola rimacinata on both sides to avoid the pasta from sticking to the surface. Then, dust again both sides of the sheet before pressing it over the chitarra tool. Dust the tonnarelli once ready before storing them.
FAQ
As with any fresh pasta, the cooking time is very short. Usually, when the fresh pasta floats to the surface it means it is ready. As a general rule of thumb, cook the Tonnarelli for 2 minutes in plenty of boiling water.
Yes, of course. Add the eggs and the 2 flours in the stand mixer and use the paddle attachment. Start the stand mixer at low-medium speed and let knead until a sort of rough ball is formed. Now, tip over the dough ball onto the work surface and knead the dough for 10 minutes.
Tonnarelli is thick with a rough texture and with square edge ends. Spaghetti, on the other hand, is thinner, smooth, and with rounded ends.
Tonnarelli has an al dente texture given by the use of semola and 00 flours. However, if you can't find the semola rimacinata just use the 00 flours. Remember to swap the amount of semola rimacinata di grano duro with the 00 flour.
If your chitarra tool has two sides, use the size with the narrower distance between the strings to make tonnarelli. Instead, use the side with the wider distance between the strings to make tagliatelle.
The cause is that the strings are too loose and you'll need to "tune" the chitarra tool. To tighten the strings, use a flat-head screwdriver and turn the large screws until the strings are tight again. Be careful not to turn them too much or you might break a string!
More Italian recipe
Looking for more Italian recipes to pair with Tonnarelli? Try these:
📖 Recipe
Tonnarelli pasta
Ingredients
- 300 gr Flour 00 or plain flour 10.58 oz
- 100 gr Semola rimacinata di grano duro flour 3.52 oz
- 226 gr Eggs or 4 large 8 oz
Instructions
Make the dough
- Add the two flours to a bowl (or onto a work surface) and combine them with a spoon. Create a well in the center using your hand and add the eggs. Whisk the eggs with a fork and start to merge the flour.
- Once you have a rough dough, tip it onto the work surface. Now knead the dough for 10 minutes using your palm. Once the dough is smooth, cover it and let it rest for 30 minutes.
Shape the Tonnarelli pasta
- Cut the dough into 4 parts. Roll each dough sheet into a rectangle of 3 mm thick using a rolling pin. Remember to dust the pasta sheet on both sides with some semola from time to time.
- Again, dust the dough sheet with the semola and place it on top of the chitarra tool. Roll over the pasta sheet with a rolling pin until the pasta is stretched. Now start to push it onto the wires, until the pasta is cut and has fallen through the strings.
- The dough will pass through but it may happen that it will cling in between the strings. In this case, simply run your fingers or a rounded knob of your rolling pin along the strings until they detach and fall into the tray underneath.
- Dust the tonnarelli with plenty of semola rimacinata so they will not stick to each other. Wrap the tonnarelli around your hand to create a nest. Place them on a surface dusted with semola rimacinata until need it.
Cook the Tonnarelli
- Cook them in a large pot with plenty of salted boiling water for 2 minutes. Immediately after the pasta is submerged in the water stir it, as well as at regular intervals throughout. This helps to prevent each piece from clumping together or sticking to the side and bottom of the pot.
Ana
I bought a chitarra pasta tool on my recent trip in Italy and I was waiting to find the right recipe. The tonnarelli pasta was just perfect and your guide was super helpful. Grazie.
Grace
This tonnarelli recipe was super easy to follow and the spaghetti tastes divine.