The origins of the spaghetti alla chitarra (guitar spaghetti) seem to come from the center and southern regions of Italy, however every place made it their own with different condiments. In the region of Abruzzo, which is probably the first to claim the spaghetti alla chitarra, likes to serve them with a simple mixed ragu with meat, pork and lamb and since the spaghetti have a square surface and are two or three millimeters thick, which makes it perfect to mesh with creamy sauces.

The origins of this type of spaghetti seems to come from ancient times when they used what is called "pasta sfoglia" which is puff pastry and it is a light, flaky, unleavened pastry and extending it with one's own hands and then flattening it with a rolling pin on top of a thread chassis, which could come in metal or wood. Afterward to let the pastry and then let it fall in colander or a chinoise. These are the way it has been told in the medieval stories that were found which tell the tale of this method of making this type of spaghetti at home and getting that square surface.