Chitarrina all'Uovo

Chitarrina all'Uovo is a traditional Italian pasta dish originating from the Abruzzo region. The dish is defined by its namesake pasta, *chitarrina*, which is produced using a specialized wooden tool known as a *chitarra*. This tool features thin, tensioned metal wires that cut the dough into thick, square-edged strands, distinguishing it from the rounded profile of traditional spaghetti.

The "all'uovo" designation refers to the heavy use of eggs, both in the composition of the fresh pasta dough—typically made from durum wheat flour and whole eggs—and often within the sauce itself. A superior version of the dish is characterized by the pasta's ability to maintain a firm, *al dente* texture despite its thickness, and a sauce that clings to the irregular, porous surface of the hand-cut strands.

Regional variations of the dish range from the rustic Abruzzese tradition of serving the pasta with simple butter and sage to more decadent interpretations. In modern culinary settings, it is frequently paired with rich, emulsion-based sauces involving egg yolks and hard cheeses, or even a hearty meat ragù. The dish remains a staple of Italian regional cuisine, celebrated for its ability to highlight the quality of simple, high-quality ingredients through its unique texture and richness.