In Lazio, the name Tonnarelli is used for the local version of Maccheroni alla Chitarra from the Abruzzo region.
Traditionally, this pasta was made using a "guitar": a tool made from strings stretched across a frame used to cut the sheet of pasta into different lengths of spaghetti with a square cross section.
The most popular recipe for this type of pasta is cacio cheese and pepper or "la gricia" which are classic dishes from the area around Rome.
Available in 250g packs
Pappardelle are consumed all over Italy and are part of the long, flat pasta family.
They are excellent when prepared with sauces made from wild meat and game.
They are also recommended for recipes with tomato sauce and cheese, as well as with creamy sauces, which spread well over the entire surface of the pasta.
Available in 500g pack.s