The History of Tonnarelli Pasta

Tonnarelli is a type of square-edged pasta with a notably rough texture that helps it hold onto sauces especially well. While we don’t know exactly when or how it was first created, it’s thought to have to have originated in the region of Lazio, likely very close to or within the city of Rome itself. Notably, Molise and Abruzzo also have regional versions of this pasta that are essentially the same but are known by different names, such as spaghetti alla chitarra and maccheroni crioli. Tonnarelli is made using a chitarra, a special wooden tool that resembles a guitar, and the pasta was traditionally created in small batches by hand. With the rise of industrialization, machinery began taking over these tasks. However, the pasta is still handmade in many Italian homes today and artisanal versions are offered by several commercially available brands, too. Tonnarelli is most often used to make traditional Roman dishes like carbonara, gricia, and cacio e pepe, and the pasta shape remains a favorite in many regions of Italy today. It is also available in other parts of the world, including the United States, although it is not as well-known as more mainstream options, such as spaghetti.