Homemade Tonnarelli Pasta: Authentic Roman Chitarra Recipe Step by Step
Difficulty
Beginner Friendly
Prep time
30 Minutes
Cooking time
2–3 Minutes
Makes
2–4 Servings
Quick Answer: What Is Tonnarelli Pasta?
Tonnarelli pasta is a traditional Roman pasta with thick, square-cut strands and a firm, chewy bite. Its shape helps creamy sauces cling well to every strand.
It is usually made with eggs, 00 flour, and semola rimacinata. Tonnarelli is especially popular with cacio e pepe, carbonara, gricia, and amatriciana
Ingredients You May Need for Tonnarelli Pasta
- Main Ingredients: Eggs, 00 flour, and semola rimacinata di grano duro.
- Flour Options: 00 flour adds smoothness, while semola rimacinata gives the pasta a firm, chewy texture.
- Optional Extras: A pinch of salt, a few drops of water if the dough feels dry, and extra semola for dusting.
- Egg-Free Option: Use semola rimacinata and water for a simple vegan tonnarelli dough.
Table of Contents
If your pasta dough feels like damp sand and refuses to come together, the problem may be your flour. One of the most common mistakes when making homemade tonnarelli pasta is confusing coarse semolina with semola rimacinata di grano duro.
This simple flour mistake can leave you with a dough that feels gritty, crumbly, and difficult to roll. Instead of smooth, firm pasta strands, the dough may break apart before you even start cutting.
Making an authentic Roman tonnarelli recipe at home can also feel challenging when the pasta turns sticky, uneven, or loses its shape. And if you do not have a traditional chitarra tool, creating those signature square-cut strands may seem even harder.
The good news is that you can make beautiful tonnarelli pasta in your own kitchen. This guide will show you the right flour choices, the traditional chitarra method, and a practical tonnarelli pasta without chitarra technique.
You will learn how to build the right dough texture, create square-cut pasta strands, and understand what makes this Roman pasta different from other shapes.
Inside this guide, you will find:
- flour selection tips
- dough-making steps
- chitarra and knife-cut methods
- sauce pairing ideas
- troubleshooting tips
You will also discover the difference between tonnarelli, spaghetti alla chitarra, ciriole, and regular spaghetti, so you can better understand this unique pasta family.
By the end, you will know how to prepare Roman-style tonnarelli pasta with confidence and why each step matters.
Follow along step by step, and enjoy making one of Italy’s most loved square-cut pasta shapes at home.
Italian Pasta Family Tree
Tonnarelli
Lazio • Square strands • 2–3 mm
Spaghetti alla Chitarra
Abruzzo • Square cut • Porous
Ciriole
Central Italy • Thick • Rustic
Regular Spaghetti
Italy • Round strands • Smooth
Chitarra vs Knife Cut
True square cross-section
Home-friendly alternative
What Is Tonnarelli: History, Regional Identity, and the Chitarra
Tonnarelli is a traditional Italian pasta shape loved for its thick square strands, firm texture, and strong connection with Roman cuisine. Its unique shape is what makes it different from everyday spaghetti and gives it a special place in Lazio’s pasta tradition.
THE SQUARE-CUT EGG PASTA OF LAZIO
If you are wondering what is tonnarelli pasta, it is a traditional square-cut egg pasta from Lazio, especially associated with Rome. It has thick strands, usually around 2–3 mm, with a square cross-section instead of the round shape of spaghetti.
That square shape is more than just a visual difference. The edges and slightly porous surface help sauces cling to the pasta, creating a better balance of texture and flavor in every bite.
Why Tonnarelli Is Perfect for Roman Sauces
Tonnarelli is especially famous in the classic Roman dish cacio e pepe. The thick strands work beautifully with Pecorino Romano, black pepper, and pasta water, allowing the creamy sauce to coat the pasta evenly.
If you enjoy exploring classic Roman flavors, our guide to Italian foods that start with C also covers cacio e pepe, carbonara, and other traditional Italian favorites.
This pasta is closely related to spaghetti alla chitarra from Abruzzo. Both are square-cut pastas, but they come from different regional traditions.
- Tonnarelli → Lazio, especially Rome
- Spaghetti alla chitarra → Abruzzo
Italian culinary sources such as La Cucina Italiana and Gambero Rosso highlight how traditional pasta shapes are closely connected with regional cooking styles and local ingredients.
TONNARELLI VS. SPAGHETTI ALLA CHITARRA VS. CIRIOLE VS. REGULAR SPAGHETTI
Italian pasta shapes can look similar at first, but their structure and history make each one unique.
If you enjoy comparing pasta shapes, you can also explore our guide to different types of pasta that start with C and see how shape affects cooking time and sauce pairing.
| Pasta | Region | Shape | Key Feature |
|---|---|---|---|
| Tonnarelli | Lazio (Rome) | Square-cut strands | Thick egg pasta with a firm bite |
| Spaghetti alla chitarra | Abruzzo | Square-cut strands | Traditionally cut using a chitarra tool |
| Ciriole | Central Italy | Thick strands | Rustic regional pasta |
| Regular spaghetti | Italy | Round strands | Smooth, circular shape |
The easiest way to understand the difference is by looking at the cross-section. Regular spaghetti is round, while tonnarelli and spaghetti alla chitarra have a square shape.
Many people compare tonnarelli vs spaghetti alla chitarra because they are very similar. The main difference is the region they represent: tonnarelli belongs to Lazio, while spaghetti alla chitarra is traditionally linked with Abruzzo.
Ciriole is another pasta that can sometimes be confused with tonnarelli because of its thicker appearance. However, it has its own regional identity and preparation style.
The square cross-section is the defining feature of tonnarelli. It gives the pasta more texture and makes it especially suitable for rich, flavorful sauces.
THE CHITARRA: HISTORY AND HOW IT WORKS
The chitarra pasta tool is one of the most interesting traditional tools in Italian pasta making. It is a wooden frame with stretched strings that cuts pasta dough into the square strands that make tonnarelli so recognizable.
The name “chitarra” means “guitar” in Italian because the tool looks similar to a small stringed instrument. This simple design is what gives the pasta its classic square shape.
To use a chitarra, a thin sheet of pasta dough is placed over the strings. A rolling pin is then pressed across the dough, allowing the strings to cut it into even square strands.
Why the Chitarra Shape Matters
The chitarra does more than just cut the pasta. It creates sharp edges and a slightly rough surface that helps sauces cling to every strand.
This texture is one reason tonnarelli works so well with rich Roman sauces like cacio e pepe. The square shape gives the pasta a firm bite while helping it carry the sauce beautifully.
Can You Make Tonnarelli Without a Chitarra?
A traditional chitarra is a wonderful tool to have, but it is not required to make homemade tonnarelli.
If you do not own one, a sharp knife and careful cutting technique can still help you create square-style pasta strands at home.
The most important thing is keeping the dough at the right thickness and shape. Once you understand the purpose of the chitarra, it becomes much easier to recreate a similar result with simple kitchen tools.
Ingredients and Flour Selection: The Foundation of Authentic Tonnarelli
Authentic tonnarelli pasta starts with a few simple ingredients: eggs, 00 flour, and semola rimacinata di grano duro. While the ingredient list is short, the type of flour you choose has a big impact on the final texture.
The right flour helps create a dough that is firm but pliable, easy to roll, and strong enough to hold the thick square strands that make tonnarelli special.
THE SHORT INGREDIENT LIST
Traditional tonnarelli dough uses:
- eggs
- 00 flour
- semola rimacinata di grano duro
A common starting point is 1 large egg for every 100 grams of flour. This ratio creates a balanced dough with enough moisture while keeping the pasta firm.
Egg size can slightly change the dough consistency. If your eggs are smaller, you may need a few drops of water. If they are larger, you may need a little extra flour to keep the dough from becoming too soft.
Some cooks add a small pinch of salt, but classic tonnarelli dough is usually made with only eggs and flour.
SEMOLA RIMACINATA VS. COARSE SEMOLINA VS. 00 FLOUR
Choosing the right flour is one of the most important steps when making homemade tonnarelli pasta.
A common mistake is confusing semola rimacinata di grano duro with coarse semolina. They come from the same type of wheat, but their texture is different.
Semola rimacinata is finely ground durum wheat flour. It creates a smoother dough with the structure needed for firm pasta strands.
Coarse semolina has larger grains. It can make the dough feel rough, gritty, and difficult to bring together.
If your dough feels like damp sand and refuses to become smooth, the flour choice may be the reason.
Each flour contributes something different:
| Flour | What It Adds |
|---|---|
| Semola rimacinata di grano duro | Structure, firmness, and a toothsome bite |
| 00 flour | Smoothness, tenderness, and easier rolling |
| Coarse semolina | Rough texture and a heavier dough |
Traditional tonnarelli often uses a blend because it creates the right balance. Semola gives the pasta its strong character, while 00 flour helps make the dough more flexible and workable.
EGG-FREE AND VEGAN VARIATION
If you prefer an egg-free option, you can make vegan tonnarelli pasta using semola rimacinata di grano duro and water.
The method is straightforward: add water slowly to the flour until the dough forms a firm ball. Avoid adding all the water at once because flour absorbs moisture differently depending on humidity and storage.
The texture will not be exactly the same as egg-based pasta. Without eggs, the dough has less richness, but it can still create firm strands that hold sauce well.
For a successful egg-free pasta dough, look for a texture that is:
- firm but workable
- smooth after kneading
- strong enough to keep its shape
This version is a good option for anyone looking for a vegan homemade pasta recipe while still enjoying the traditional texture of Italian pasta.
Step-by-Step Dough Making Instructions
The secret to good homemade tonnarelli pasta is learning how the dough should feel at each stage. A smooth, firm dough is what creates those classic thick square strands with the right texture.
The process is simple, but small details matter. Mixing, kneading, and resting all help create pasta that is easy to roll and strong enough to hold rich Roman sauces.
We grew up in a food-loving family, with our mom and elder sister doing much of the cooking, so trying homemade recipes has always felt natural in our kitchen.
MIXING THE DOUGH
Start with the classic ratio for tonnarelli pasta dough: 1 whole egg for every 100 grams of flour.
Place the flour on your work surface and make a small well in the center. Add the eggs into the middle, then slowly bring the flour into the eggs using a fork.
Keep mixing gradually until the flour and eggs begin to form a rough dough. Adding the flour slowly helps you control the texture and prevents the dough from becoming uneven.
The finished dough should feel firm but pliable. It should hold together easily without feeling too dry or too sticky.
If the dough feels too dry, add a few drops of water and continue kneading. If it feels sticky, lightly dust the surface with flour until it becomes easier to handle.
KNEADING
Kneading gives fresh pasta dough the strength and elasticity it needs. Continue working the dough until the surface becomes smooth and the texture feels flexible.
You will know the dough is ready when:
- it feels smooth instead of rough
- it springs back slightly when pressed
- it no longer sticks to your hands
- it holds its shape without tearing easily
A well-kneaded dough should feel firm but workable. This texture helps create even sheets that can be shaped into traditional square-cut tonnarelli strands.
RESTING
Resting the dough is an important step when making fresh tonnarelli pasta. Cover the dough and allow it to relax before rolling it out.
During this time, the gluten in the dough loosens, making the pasta softer and easier to stretch.
After resting, the dough should feel smoother and more relaxed. It should roll out with less resistance and be easier to shape.
Skipping the resting step can make the dough difficult to roll and may cause tearing when preparing pasta sheets.
A properly rested dough gives you a better texture, smoother sheets, and more consistent tonnarelli strands.
Who’s Eating Tonnarelli?
Choose your table size to unlock your pasta recipe.
Rolling and Cutting with the Chitarra
The final shape of homemade tonnarelli pasta depends on two important steps: rolling the dough to the right thickness and choosing the correct cutting method.
A properly prepared pasta sheet helps create thick, firm strands that hold classic Roman sauces beautifully.
ROLLING THE DOUGH TO ABOUT 3 MM
Start by rolling the pasta dough sheet to around 3 mm thick. This thickness creates the sturdy strands that give tonnarelli its signature bite.
You can use a pasta machine or a rolling pin to shape the dough. Keep the surface lightly dusted with flour to prevent sticking while rolling.
The sheet should feel smooth and even. If it becomes too thin, the pasta may lose the firm texture that makes tonnarelli different from regular spaghetti.
CUTTING ON THE CHITARRA
The traditional chitarra pasta tool is what gives tonnarelli its classic square-cut shape.
Place the pasta sheet over the stretched strings of the chitarra, then press down with a rolling pin. The strings cut through the dough, creating even square strands.
This square cross-section is more than just a visual detail. The edges and slightly rough surface help sauces cling better to the pasta.
After cutting, gently separate the strands and dust them with semola rimacinata di grano duro to prevent them from sticking together.
NO-CHITARRA ALTERNATIVE CUTTING METHOD
You can still make tonnarelli without chitarra using simple kitchen tools. A careful knife-cut method can create similar square-style strands at home.
For the knife-cut method:
- Roll the dough sheet to about 3 mm thick.
- Lightly dust it with semola rimacinata.
- Fold the sheet loosely.
- Cut strips around 2–3 mm wide with a sharp knife.
- Use a ruler to keep the width more consistent.
A pasta machine with a narrow cutter attachment can also help create strands quickly. However, the shape will be closer to spaghetti, so finishing the cuts by hand can help create a more square appearance.
The goal is not just thin strands. Tonnarelli needs enough thickness and structure to keep its firm bite and hold onto rich sauces.
Expert Tip: If you are new to making tonnarelli, try the knife-cut method first. A sharp knife, a ruler, and careful cutting can help you understand the shape before investing in a chitarra.
Cooking Instructions for Fresh Tonnarelli
Cooking fresh tonnarelli is quick, but the small details matter. Fresh pasta contains more moisture than dried pasta, so it cooks much faster and needs a little more attention.
The goal is simple: tender pasta with a firm, slightly chewy bite that can hold onto rich Roman sauces.
BOILING TIME AND SALTING
Bring a large pot of water to a boil and add a generous amount of salt. Fresh tonnarelli needs enough water so the strands can move freely while cooking.
The fresh tonnarelli cooking time is usually around 2 to 3 minutes. Unlike dried pasta, fresh pasta cooks quickly because it has a higher moisture content.
Start checking the pasta near the end of the cooking time. Properly cooked tonnarelli should be al dente, with a soft texture and a slight bite in the center.
Do not depend only on the timer. Taste a strand to check when the pasta has reached the right texture.
PREVENTING STICKING
Fresh tonnarelli strands can stick together if they are crowded or not separated properly before cooking.
To keep your pasta strands separate:
- Use plenty of boiling water.
- Stir the pasta gently immediately after adding it to the pot.
- Dust freshly cut tonnarelli with semola rimacinata di grano duro before cooking.
These simple steps help the square-cut strands cook evenly while keeping their shape.
DRAINING AND SAUCING
Before draining your pasta, reserve about a cup of the cooking water. The starch in this water helps loosen the sauce and creates a smoother finish.
Transfer the hot tonnarelli directly into the sauce instead of rinsing it. Tossing the pasta with the sauce helps it absorb flavor and allows the sauce to coat every strand.
This step is especially important for Roman sauces like cacio e pepe, where pasta water helps create a creamy, well-balanced texture.
Properly cooked fresh tonnarelli should be al dente, slightly chewy, and evenly coated with sauce while keeping its signature square shape.
If homemade Italian pasta is your kind of comfort food, you may also enjoy our creamy vegetable lasagna recipe for another cozy pasta dinner.
Sauce Pairing Guide
The best sauce for tonnarelli depends on the flavor and texture you want. Its thick, square strands work especially well with creamy, cheesy, and glossy sauces.
That is why tonnarelli is so closely linked with classic Roman pasta dishes.
Why the Square, Rough Surface Matters
Tonnarelli is thicker than regular spaghetti and has a square cross-section. Traditional versions often have a slightly rough surface.
That texture gives sauce more to cling to than smooth, round pasta. It helps creamy and glossy sauces coat the strands more evenly.
This is one reason tonnarelli cacio e pepe is such a classic pairing. The sturdy strands hold their shape while carrying plenty of sauce.
Classic Roman Sauces for Tonnarelli
If you are wondering what sauce goes with tonnarelli, start with the traditional sauces of Rome and Lazio.
Cacio e pepe is the best-known pairing, but carbonara, gricia, and amatriciana also work very well with its thick texture.
| Sauce | Key Ingredients | Regional Origin | Why It Works with Tonnarelli |
|---|---|---|---|
| Cacio e Pepe | Pecorino Romano, black pepper, pasta water | Rome, Lazio | The creamy sauce clings well to the rough, square strands, making this one of the most traditional pairings. |
| Carbonara | Eggs, guanciale, Pecorino Romano, black pepper | Rome, Lazio | The thick strands hold the silky egg-and-cheese coating while carrying the rich sauce well. |
| Amatriciana | Guanciale, tomato, Pecorino Romano, chili | Amatrice, Lazio | Tomato sauce and rendered guanciale fat coat the textured strands, giving you flavor in every bite. |
| Gricia | Guanciale, Pecorino Romano, black pepper | Lazio | The glossy cheese-and-guanciale sauce benefits from a pasta with enough texture to hold the coating. |
| Lemon-Herb Olive Oil | Olive oil, garlic, fresh herbs, lemon zest | Modern Italian-style variation | This lighter option is not a classic Roman sauce, but the rough strands still help hold the olive-oil emulsion. |
For the most traditional pairing, cacio e pepe with tonnarelli is hard to beat. The creamy Pecorino sauce clings well to the pasta’s thick, textured strands.
Want something richer? Carbonara and gricia bring deeper savory flavor from guanciale, while amatriciana adds tomato for a brighter, slightly sharper taste.
For a lighter tonnarelli sauce, olive oil, garlic, herbs, and lemon can also work well. Just treat it as a modern variation rather than a classic Roman pairing.
How to Finish Tonnarelli in the Sauce
Finish the Pasta in the Sauce
For a better coating, move the tonnarelli into the sauce while it is still slightly firm. This helps the pasta absorb flavor instead of leaving the sauce sitting on top.
Add Reserved Pasta Water
Add a small splash of reserved pasta water as you toss. The starch helps the sauce come together and cling more evenly to the strands.
Keep Cacio e Pepe on Gentle Heat
With cacio e pepe, gentle heat helps Pecorino and pasta water form a smooth, creamy coating. Too much heat can make the cheese clump.
Take Carbonara Off Direct Heat
For carbonara, add the egg-and-cheese mixture away from strong direct heat. Then toss until the warmth of the pasta creates a silky sauce.
Quick Tips for a Better Finish
- Save some pasta water before draining.
- Finish the pasta in the sauce whenever possible.
- Use gentle heat with cheese and egg-based sauces.
- Toss until every strand is evenly coated.
Let the Sauce Cling
The goal is to let the tonnarelli and sauce finish together. This helps the sauce grip the pasta’s rough surface and square edges for a more evenly coated bite.
Storage, Drying, and Freezing Tonnarelli
Not cooking your fresh tonnarelli right away? You can refrigerate, dry, or freeze it depending on how long you want to keep it. Choosing the right method helps protect the pasta’s texture and keeps the strands from sticking together.
How to Store Fresh Tonnarelli
Lightly dust the strands with flour before storing them so they do not stick together. Place the pasta in a sealed container and keep it in the refrigerator.
For the best texture, use fresh tonnarelli soon after cutting. Fresh pasta contains more moisture than dried pasta, so it is better suited to short-term refrigerated storage.
How to Dry Tonnarelli
Arrange the strands in loose nests or spread them on a lightly floured surface or pasta drying rack. Leave enough space between them so air can move around the pasta.
Let the tonnarelli dry until the strands feel firm and no longer soft or sticky. If the pasta still feels moist or flexible, refrigerating or freezing it is a safer option than treating it as shelf-stable pasta.
Once the pasta is thoroughly dried, store it according to a trusted pasta-drying method. Keep it protected from moisture in a clean, airtight container.
How to Freeze Tonnarelli
To freeze fresh tonnarelli, shape the strands into loose nests and arrange them on a tray without letting them touch. Freeze the nests until firm, then transfer them to a freezer-safe bag or container.
You do not need to thaw frozen tonnarelli before cooking. Add it directly to boiling water and allow a little more cooking time than you would for fresh pasta.
Quick Storage Tips
Simple ways to store tonnarelli properly.
Lightly flour fresh strands to prevent sticking.
Keep refrigerated pasta in a sealed container.
Do not treat pasta as dried while it feels moist.
Freeze nests separately before storing together.
Cook frozen tonnarelli straight from the freezer.
Troubleshooting Common Tonnarelli Problems
If your tonnarelli dough is too dry, sticky, or difficult to roll, you usually do not need to start again. Most fresh pasta problems come from moisture, resting time, flour choice, or uneven rolling.
Use this quick tonnarelli troubleshooting guide to find the likely cause and make a small adjustment before moving on.
| Problem | Likely Cause | How to Fix It |
|---|---|---|
| Dough is dry and crumbly | Not enough moisture, or coarse semolina is taking longer to hydrate | Add a few drops of water or a little beaten egg at a time. Knead until the dough becomes firm and cohesive. |
| Dough is too sticky | Too much liquid or larger eggs added extra moisture | Dust lightly with 00 flour or semola rimacinata. Knead again and add more flour only if needed. |
| Strands are uneven | The sheet was rolled unevenly or pressure changed while cutting | Roll the dough to an even thickness before cutting. Aim for roughly 2–3 mm, depending on your method. |
| Fresh pasta sticks together | Not enough dusting flour or strands are piled too closely | Dust lightly with semola rimacinata and spread the strands out or form loose nests. |
| Dough tears while rolling | Dough is too dry, has not rested enough, or was thinned too quickly | Cover the dough and let it rest longer. If still dry, knead in a very small amount of water. |
| Pasta loses its shape when cooked | The strands are too thin or the dough lacks enough structure | Keep tonnarelli thicker than regular spaghetti and avoid rolling the sheet too thin. |
| Dough shrinks after rolling | The gluten is still tight | Cover the dough and let it rest before rolling again so the gluten can relax. |
| Pasta sticks to the chitarra or cutter | The sheet is too tacky or not dusted enough | Lightly dust the dough and cutting surface before cutting. Avoid adding too much flour. |
If Your Pasta Dough Is Too Dry
A dry pasta dough may look crumbly or refuse to come together. Add moisture gradually rather than pouring in extra water all at once.
A few drops of water or a little beaten egg can be enough. Knead between each addition so you can judge the texture before adding more.
If Fresh Pasta Dough Is Too Sticky
If your fresh pasta dough is sticky, resist the urge to add a large handful of flour. Too much can quickly turn a soft dough into a dry one.
Dust with a little 00 flour or semola rimacinata, then knead again. The dough should feel smooth and workable without sticking heavily to your hands
If the Dough Tears or Shrinks
When pasta dough tears while rolling, it may simply need more rest. Resting helps the flour absorb moisture and gives the gluten time to relax.
The same applies if the sheet keeps shrinking back after you roll it. Cover it, give it a short rest, and try again rather than forcing it thinner.
If Fresh Tonnarelli Sticks Together
Fresh-cut strands can stick when they are too moist or packed too closely together. Lightly dust them with semola rimacinata and give them enough space.
You can spread the strands in a loose layer or shape them into loose nests. Avoid pressing the pasta together while it is still soft.
Quick Troubleshooting Tips
Small fixes that can save your tonnarelli dough.
Make moisture adjustments a little at a time.
Keep unused dough covered so it does not dry out.
Let tight dough rest before rolling it again.
Roll the sheet evenly before cutting the strands.
Dust fresh pasta lightly to help prevent sticking.
Keep tonnarelli thicker than regular spaghetti.
Frequently Asked Questions
You can, but the texture will differ. Semola rimacinata
gives structure and bite; all-purpose flour alone will make a softer, less authentic pasta.
Yes, a semola-and-water dough works. It lacks egg richness but still holds
sauce well.
No. A sharp knife and ruler, or a pasta machine with a narrow cutter, can produce
square-cut strands.
About 2 to 3 minutes in generously salted boiling water
They are very similar square-cut pastas;
tonnarelli is associated with Lazio, while spaghetti alla chitarra is from Abruzzo.
Refrigerate briefly, dry it, or freeze it in nests.
Final Thoughts
You can use a traditional chitarra or a sharp knife to create those thick, square pasta strands at home.
Fresh tonnarelli tastes especially good with cacio e pepe, carbonara, gricia, or amatriciana because the textured strands hold sauce very well.
Take your time and enjoy the process. With a little practice, this authentic Roman tonnarelli recipe can become a simple and enjoyable pasta recipe to make at home.
Ingredients You May Need for Tonnarelli Pasta
- Main Ingredients: Eggs, 00 flour, and semola rimacinata di grano duro
- Flour Options: 00 flour adds smoothness, while semola rimacinata gives the pasta a firm, chewy texture.
- Optional Extras: A pinch of salt, a few drops of water if the dough feels dry, and extra semola for dusting.
- Egg-Free Option: Use semola rimacinata and water for a simple vegan tonnarelli dough.
