Fresh Tonnarelli is a square-cut egg pasta, the same shape Italians call spaghetti alla chitarra because it is pressed through a guitar-like wire frame. The square edges hold sauce better than round spaghetti, which is why it works with cacio e pepe and heavy meat sauces. It is a fresh, semolina-and-egg pasta for shoppers who want restaurant-style texture without making dough. Against dried spaghetti it cooks faster and tastes richer from the eggs, but it keeps for a shorter time and costs more per serving.
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Rated 4.5 out of 5 from 52 ratings. Buyers respond well to the fresh texture and how the square strands hold sauce, which is the main reason people reorder it.
Tonnarelli are fresh egg pasta, also known as spaghetti alla chitarra. They are traditionally made with a tool called the chitarra, which means "guitar."
The shape and texture suit classic Cacio e Pepe or a Bolognese sauce. The pasta is made from semolina flour, cage-free liquid whole eggs and water.
