Tonnarelli is a type of pasta that originates from the Lazio region of Italy, particularly associated with the city of Rome. It is characterized by its thick, square shape and a rough texture, which helps it hold onto sauces better than smoother pasta varieties. Tonnarelli is often made from durum wheat semolina and water, giving it a firm bite when cooked. This pasta is commonly used in traditional Roman dishes, such as Cacio e Pepe and Carbonara. Its unique shape makes it ideal for pairing with rich, creamy sauces or simple olive oil and cheese preparations. Tonnarelli is typically served al dente, enhancing its hearty texture.