Massa Spaghetti Chitarra Pasta

Massa Spaghetti alla Chitarra: The Square-Cut Soul of Abruzzo

Massa Spaghetti alla Chitarra is a rustic, storied variety of spaghetti hailing from the Abruzzo region of Italy. While traditional spaghetti is round, Chitarra (meaning "guitar") is distinctively square-cut. Historically, it was made by pressing a sheet of pasta dough over a wooden frame strung with parallel steel wires—looking much like a musical instrument—to create thick, porous strands with sharp edges.

Massa honors this tradition using bronze-die extrusion to achieve those characteristic flat sides and a rugged, sandpaper-like texture. Because of its square shape and density, it has a more substantial, "meaty" bite than round spaghetti. The four flat surfaces provide significantly more "grip," making it the ultimate vehicle for rich, heavy sauces that would otherwise slide off thinner pasta.

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The Classic Pairing: Ragù Abruzzese

The traditional way to serve this pasta is with a "Ragù all'Abruzzese," which typically features tiny meatballs (pallottine) or a slow-cooked lamb sauce.

Ingredients

• Pasta: 1 lb Massa Spaghetti alla Chitarra
• Meat: ½ lb ground lamb or beef (rolled into marble-sized balls)
• Sauce: 28 oz San Marzano tomato purée, 1 onion, 1 carrot, 1 celery stalk
• The Secret: A generous pinch of red pepper flakes and a splash of Montepulciano d'Abruzzo wine

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Instructions

1. The Pallottine: Brown your tiny meatballs in olive oil until crispy. Remove and set aside.
2. The Soffritto: In the same pan, sauté the finely minced onion, carrot, and celery.
3. The Simmer: Deglaze with the wine, add the tomato purée, and return the meatballs to the pan. Simmer on low for 30–40 minutes until the sauce is thick and dark red.
4. The "Chitarra" Boil: Boil the pasta in salted water. Because these strands are thick and square, they have a longer "al dente" window.
5. The Merge: Toss the pasta directly into the ragù. The sharp corners of the Chitarra will "hook" the tiny meatballs and thick sauce.

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Traditional recipe for "Pallottine"

To make authentic Pallottine(pronounced pal-lo-TEE-neh ), the key is the size. They should be no larger than a marble or a chickpea. This allows them to get caught in the tangle of the square-cut Massa Spaghetti alla Chitarra, ensuring you get a bit of meat in every single forkful.

Traditional Abruzzese Pallottine

Ingredients

• Meat: ½ lb Ground Lamb (traditional) or a mix of Beef and Pork
• Binder: 1 Egg and ¼ cup fine breadcrumbs
• Cheese: ¼ cup grated Pecorino Romano (for that sharp, sheep's milk kick)
• Flavor: A pinch of nutmeg, salt, and black pepper
• Oil: Extra Virgin Olive Oil for frying

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Instructions

1. The Mix: In a medium bowl, combine the meat, egg, breadcrumbs, Pecorino, and nutmeg. Knead gently with your hands until just combined—don't overwork it, or the meatballs will be tough.
2. The Roll: This is the labor of love. Take a tiny pinch of meat (about the size of a hazelnut) and roll it between your palms into a smooth ball.

   Pro-Tip: Keep a small bowl of water nearby to dampen your hands; this prevents the meat from sticking and keeps the balls perfectly round.

3. The Fry: Heat a thin layer of olive oil in a wide skillet over medium-high heat. Add the pallottine in batches. Do not crowd the pan!
4. The Shake: Instead of using tongs, gently shake the pan in a circular motion. This rolls the tiny balls through the hot oil, ensuring they brown evenly on all sides while maintaining their round shape.
5. The Finish: Once they are browned and crispy (about 3–4 minutes), remove them with a slotted spoon and drop them directly into your simmering tomato sauce to finish cooking.

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Why Small is Better

In Abruzzo, these tiny meatballs serve a functional purpose. Because Spaghetti alla Chitarra is so dense and "toothy," large meatballs would be cumbersome to eat. The small size creates a harmonious texture where the meat and pasta are equal partners in the dish.

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Make-Ahead Tip

You can roll and fry these meatballs a day in advance. In fact, letting them sit in the tomato sauce overnight in the fridge makes the sauce even richer as the flavors of the lamb and Pecorino seep into the tomatoes.

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Wine Pairings

• The Regional Match: Montepulciano d’Abruzzo. This is a non-negotiable pairing; the wine’s dark fruit and soft tannins are the perfect foil for the hearty lamb ragù.
• The White Alternative: Trebbiano d'Abruzzo. A crisp, straw-colored white that offers a refreshing acidity if you're serving the pasta with a lighter oil-based sauce.

Why the shape matters: The square edges create a different "mouthfeel" than round pasta. As you chew, the corners provide a satisfying resistance that makes the pasta feel like a main course rather than just a side.