Tonnarelli is a type of homemade fresh egg pasta typical of Roman cuisine. Tonnarelli is also known as spaghetti alla chitarra because it is prepared using a string instrument similar to a guitar. The correct name is tonnarelli, but they are often mistakenly called tonarelli.

If you like tonnarelli, don’t forget to read the recipe

Difficulty: Medium
Cost: Economical
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Stovetop, Boiling
Cuisine: Italian
Seasonality: All seasons

124.94 Kcal

calories per serving

Info Close

Energy 124.94 (Kcal)
Carbohydrates 22.38 (g) of which sugars 0.53 (g)
Proteins 5.76 (g)
Fat 1.85 (g) of which saturated 0.74 (g)of which unsaturated 0.90 (g)
Fibers 0.69 (g)
Sodium 147.74 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for 3 people

1 1/2 cups all-purpose flour
2 eggs
1 pinch salt

Tools

1 Cutting board
1 Knife
1 Bowl
1 Rolling pin

Procedure

Here’s the recipe to make delicious homemade tonnarelli, perfect for a delightful cacio e pepe!

In a large bowl, place the flour with the whole eggs in the center. Use a fork to mix the ingredients well.
Add a pinch of salt and continue to mix by hand until you form a smooth and homogeneous ball.
Wrap the fresh pasta in plastic wrap and let it rest in the refrigerator for at least 30 minutes. If you have a vacuum sealer, you can use it so the pasta doesn’t dry out and mixes well.
Ideally, let the dough rest for a couple of hours; after the resting time, roll out the pasta with the rolling pin, keeping a rectangular shape.
You need to achieve a thickness of 1/8 inch; if you have a pasta machine, set the thickness to 4-5.
If you don’t have a pasta machine, I recommend using skewer sticks. Place them on the sides of the rolling pin to ensure you have the exact height across the entire length of the dough.
At this point, all that’s left is to cut the dough to form the tonnarelli. If you have a pasta guitar, it’s very simple: place the sheet on top and roll over with a rolling pin. The pressure will cause the steel strings to cut the dough, forming the tonnarelli.
To make tonnarelli without a guitar, you can roll the dough on itself and cut it with a knife, with a thickness of 1/8 inch.
Another option is to use rolling pins or wheels with holes used to cut pasta at a defined diameter.
The tonnarelli cook in 4-5 minutes in plenty of salted water, and then you just need to dress them to your liking. You can create many recipes; the best one, in my opinion, is tonnarelli with cacio e pepe!
Your homemade fresh tonnarelli are ready!