Description
Chitarra is a long, thin pasta resembling spaghetti, but with a square cross-section. It gets its name from the tool traditionally used to make the pasta, the “guitar,” a wooden frame with a series of parallel wires crossing it (like guitar strings), onto which the pasta was pressed with a rolling pin. The square shape and pourus texture of the pasta allow it to perfectly bind with any sauce. Try with a rich, meaty ragú or a simple tomato sauce.
Three siblings, Gabriele, Barbara and Attilio, learned the antique craft of pasta making from their grandmother Adelina, before opening their first artisanal pasta workshop in Campofilone. Today, Antica Pasta by Marcozzi of Campofilone continues to bring love and care to the craft, producing exquisite handmade egg pasta using select all-Italian ingredients, non-GMO Italian wheat and local, free-range eggs. They are one of 7 original producers from Campofilone, a small town in Le Marche with an antique pasta tradition dating back to the 1400s.
This is the most substantial traditional egg pasta shape. Chitarra is popular among those who love pasta cooked al dente. It is ideal for sauces based on fish, truffle, mushrooms, and meat.
Dimensions: 1-mm thick, 2mm wide
Available in 250g – 8.8oz packs
RECOMMENDED RECIPES
INGREDIENTS
COOKING TIMES
Durum wheat semolina, eggs 35.3%. 8-10 minutes
CHARACTERISTICS
ALLERGENS: Contains wheat and eggs. May contain soy and mustard.
GMOs: The product does not contain GMOs.
ORIGIN OF INGREDIENTS: 100% Italian semolina and eggs.
SMELL: Delicate aroma of eggs and semolina.
COLOR: Amber yellow
FLAVOR: Typical of egg pasta, soft and full-bodied.
CONSISTENCY: Excellent, tough and elastic.
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