The "tonnarelli", macaroni "on guitar" or macaroni "Carrati", are a variety of egg pasta typical of the Abruzzese cuisine. The width of the cut (2-3 mm) is the same as the tagliolini noodles, but the thickness is considerably higher. Seen in cross section, Tonnarelli appear squared. The tool used to cut them (in fact called guitar) gives the pasta one square thickness and a porous texture allowing a perfect match between Tonnarelli and the sauce, consequently providing a great satisfaction on the palate.

For this Pasta is used durum wheat semolina, eggs and a pinch of salt. Both in Abruzzo and Molise, "macaroni on guitar" are usually prepared with meat sauce mixed with beef, pork and lamb. Less traditional sauces of wild boar, hare or venison.

This Pasta requires rigorous cooking and goes well with rich sauces and abundant gravies. Packaged in 500 gram bag and stored at a temperature of 2/4 degrees, tonnarelli must be kept “al dente” (by cooking them for about 6 minutes) that goes well with various sauces and condiments.