Tonnarelli pasta is a great pasta to make at home, even if you’ve never made fresh pasta before. With only two main ingredients, it’s simple, versatile and delicious — you’ll want to make it again and again.
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Why you’ll love this recipe
Similar to spaghetti but thicker and square, tonnarelli is a traditional egg pasta from the Lazio region of Italy. Made with semolina flour, it has a pleasantly firm texture and holds sauce well. It pairs beautifully with meaty ragu, simple vegetable sauces, or the classic cacio e pepe. A close relative appears in Abruzzo as spaghetti alla chitarra, where a special cutter creates a similar square profile.
Homemade pasta is more approachable than many think. Dough for shapes like tonnarelli is forgiving: with a little adjustment you can correct stickiness or dryness, and a short resting time improves texture and handling. Making pasta at home is rewarding — the flavor and texture are noticeably fresher than store-bought.
For complete ingredient quantities and full instructions, see the recipe card below.
Ingredient notes
Tonnarelli require only a few simple ingredients:
- Semolina flour — gives the pasta a firm bite and helps it cling to sauces.
- Eggs — use large eggs; the yolks enrich the dough and the whites provide structure.
Variation
If you prefer a softer, silkier texture, substitute most of the semolina with 00 pasta flour. Try 3 1/4 cups of 00 flour, and keep a small amount of semolina (or swap a couple of spoonfuls) to preserve some bite and to help prevent sticking when cutting.
Instructions
- Tip the semolina onto your work surface and make a well in the center. Reserve a couple of tablespoons of flour to dust later.
- Break the eggs into the well. Using a fork or your fingertips, whisk the eggs and gradually draw semolina from the edges into the center until a shaggy dough forms.
- When the dough comes together, use your hands to knead in the remaining flour. Adjust: if the dough is too sticky add a little semolina; if too dry add water, a teaspoon at a time.
- Knead for 8–10 minutes until the dough is smooth and elastic. You’ll feel it change as the gluten develops.
- Wrap the dough and let it rest for 20–30 minutes to hydrate and relax the gluten, which makes rolling easier.
- Divide the dough and flatten each piece into a thick rectangle. Use a pasta machine or rolling pin to roll the dough into sheets. For tonnarelli aim for a sheet thickness just under 1/8 inch (2–3 mm). On many machines this is around setting #3.
- Choose a cutter that produces a square-sectioned noodle roughly as wide as it is thick, or cut by hand: dust sheets generously with semolina, fold lightly, and slice with a sharp knife into strips about 2–3 mm wide.
- Spread the cut tonnarelli on a floured cloth and allow to dry briefly, turning them so they dry evenly. Cook in plenty of boiling, salted water for 4–5 minutes, or until al dente. Drain and toss with your chosen sauce.
Tips for success and FAQs
Kneading by hand is recommended so you can feel the dough’s texture and make small adjustments. Proper kneading develops the gluten network that gives fresh pasta strength and chew.
Tonnarelli are thicker than many other egg pastas, so avoid rolling them too thinly. Aim for a width and thickness close to 2–3 mm to achieve the characteristic square, substantial bite.
Frequently asked questions
- How do I fix dough that is too sticky?
- Knead in a little more semolina flour, a tablespoon at a time, until the dough is manageable but still moist.
- How do I fix dough that is too dry?
- Add water a teaspoon at a time and knead until the dough comes together into a smooth ball. Allow the dough to rest and it will hydrate further.
- Can I use a food processor or stand mixer to make the dough?
- Yes — both can be used to combine ingredients. Finish the dough by hand to ensure proper gluten development and to check hydration.
- Can I make tonnarelli without a pasta machine?
- Absolutely. Make the dough slightly softer, roll it out with a rolling pin, dust well with semolina, fold the sheet and cut into strips with a sharp knife.
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Tonnarelli Pasta
Tonnarelli is a traditional Roman pasta shaped like square spaghetti. It’s one of the older pasta shapes and appears in other regions under different names.
Prep Time: 20 minutes
Cook Time: 5 minutes
Resting Time: 30 minutes
Total Time: 55 minutes
Servings: 4 people
Author: Marcellina
Ingredients
- 3 cups (429 grams) semolina flour
- 4 eggs
Instructions
To make the dough
- Reserve a couple of tablespoons of flour. Tip the remaining semolina on your work surface and make a well.
- Break the eggs into the well and whisk, drawing in semolina a little at a time.
- Work in more flour until the dough begins to form. Adjust hydration as needed: add water in small amounts if too dry, or more semolina if too sticky.
- Knead for 8–10 minutes until smooth. Wrap and rest 20–30 minutes.
To roll the pasta (pasta machine)
- Flatten a portion of dough and pass it through the machine at the widest setting; fold and repeat several times to build structure.
- Gradually reduce the roller setting until the sheet is about 2–3 mm thick (just under 1/8 inch).
- Set sheets aside on a floured cloth to dry briefly, turning to dry evenly.
To cut into tonnarelli
- Select a cutter that produces a narrow, square-shaped noodle or cut by hand into strips about 2–3 mm wide.
- Gather the cut pasta and spread on a floured cloth while you finish the rest.
To cook
- Bring a large pot of water to a vigorous boil and add two to three tablespoons of salt.
- Add the tonnarelli, stir to prevent sticking and cook for 4–5 minutes until tender but firm to the bite.
- Drain well and toss with your chosen sauce.
Notes
Tips for success
- Knead by hand when possible so you can judge texture and hydration.
- Developing gluten through thorough kneading gives the pasta strength and chew.
- Dust sheets generously with semolina when cutting to prevent sticking.
- If using a rolling pin, keep the dough slightly softer and cut folded sheets with a sharp knife.
Nutritional Estimate Per Serving
Calories: 517 kcal | Carbohydrates: 92 g | Protein: 22 g | Fat: 6 g | Fiber: 5 g
Nutritional disclaimer: This is an estimate. For precise values calculate based on the specific ingredients and brands you use.