Hi, I’m Gianluca.
I studied cultural anthropology, and I’ve always been fascinated by the different ways people live, move, and experience a place.
Rome is not only my city – it’s the environment I love observing, understanding, and sharing through these small stories.
Together with my wife Connie, we host travellers in our small hotel near the Vatican, where we enjoy meeting people from all over the world and exchanging perspectives – just as I do here in the blog.
If you ever feel like saying hello while exploring Rome, you’ll find us on our terrace as well, where every morning we serve breakfast with a view.
Gianluca
Rome’s culinary scene is synonymous with bold, flavorful dishes, and at the heart of many of these is a particular type of pasta: tonnarelli. Known for its rich texture and perfect pairing with iconic Roman sauces, tonnarelli is a beloved staple in traditional Roman cuisine. Whether it’s tossed with cacio e pepe or paired with carbonara, this pasta delivers a delightful bite that sets it apart.
What Are Tonnarelli?
Tonnarelli is a type of fresh egg pasta, similar to spaghetti but slightly thicker and square in shape due to the traditional chitarra (a wooden frame strung with metal wires) used to cut it. This unique shape allows tonnarelli to hold onto sauces better, making it ideal for rich and creamy Roman recipes.
The Roman Pasta Pairings: Tonnarelli and Beyond
Fresh pasta is deeply embedded in Italian culinary traditions, with different shapes complementing specific sauces. Here’s a guide to Roman pasta pairings, with tonnarelli as the star:
Tonnarelli
- Best Sauces:
- Cacio e Pepe: The creamy emulsion of pecorino cheese and black pepper clings perfectly to the thick strands of tonnarelli.
- Why It Works: The square shape and slightly rough texture grip sauces beautifully, ensuring every bite is packed with flavour.
Fettuccine
- Best Sauces:
- Ragù alla Bolognese: While not Roman, this sauce pairs wonderfully with fettuccine for a hearty meal.
- Porcini Mushroom Sauce: A Roman autumn favourite.
- Why It Works: The wide, flat surface of fettuccine makes it ideal for rich, meaty sauces.
Pappardelle
- Best Sauces:
- Cinghiale (Wild Boar Ragù): A Tuscan classic often enjoyed in Rome’s trattorias.
- Creamy Truffle Sauce: Luxurious and earthy, this sauce complements the wide ribbons of pappardelle.
- Why It Works: The broad, flat strands allow for an even coating of heavier, decadent sauces.
Ravioli
- Best Sauces:
- Butter and Sage: Simple yet elegant.
- Amatriciana: A Roman twist on a classic.
- Why It Works: The filled pasta creates a perfect balance with lighter, flavorful sauces.
Spaghetti alla Chitarra
- Best Sauces:
- Amatriciana: The tomato and guanciale sauce complements the firm texture of this pasta.
- Seafood Sauces: Enhances delicate marine flavours.
- Why It Works: Its texture and thickness strike the perfect balance for medium-bodied sauces.
How Are Tonnarelli Made?
Tonnarelli is made using a simple dough of flour and eggs, kneaded to perfection and rolled into thin sheets. These sheets are then pressed against the chitarra, cutting the dough into uniform strands. While the process is straightforward, achieving the perfect consistency requires skill, patience, and a passion for pasta.
Tonnarelli in Roman Cuisine
In Rome, tonnarelli is a must-try for any pasta lover. A perfect example is the dish served at Giacomelli, a restaurant near QuodLibet Bed and Breakfast. Their tonnarelli carbonara with artichokes is a local favourite, showcasing the versatility of this pasta.
If you’re staying at QuodLibet, you’re within walking distance of many trattorias and restaurants that honour the tradition of tonnarelli. Whether it’s a classic cacio e pepe or a creative twist, these dishes offer a taste of authentic Roman cuisine.
