Spaghetti quadrati, also called as spaghetti alla chitarra is a traditional pasta from Italy’s Abruzzo region, characterized by its square cross-section, measuring approximately 2–3 mm thick. Unlike classic spaghetti, which is round, this variety has a distinctive square shape.

Its name comes from the tool used to make it- the chitarra (Italian for "guitar"). This wooden frame, strung with parallel wires, not only shapes the pasta but also gives it a porous texture that helps sauces cling more effectively.

Thanks to its square profile, spaghetti quadrati has about 30% more surface area, allowing it to hold onto sauces better and deliver a richer flavor in every bite.

Traditionally, it is served with a ragù made from pork, beef, and lamb. In some areas of Abruzzo, it’s paired with a tomato sauce and small beef meatballs known as pallottine. This pasta is also perfect for classic Italian dishes like carbonara, amatriciana, and alla gricia.

Strampelli pasta is synonymous with quality and tradition.

An artisanal pasta made of bronze-drawn durum wheat semolina, slowly dried, produced at high altitude at 1030 m, in the Gran Sasso and Monti della Laga National Park, in the heart of Italy.
Processed only with Italian grains and mixed with the purest water from the nearby Monte Velino and Monte Pizzuto springs.