Square-cut spaghetti in an extra-long version, dried pasta made with durum wheat semolina. For cacio e pepe and ragùs.
Dried pasta from Campania, made with durum wheat semolina. The square cut comes from the chitarra of Abruzzo, a frame strung with steel wires.
Thicker than standard spaghetti, they have a dense bite and hold well al dente.
The edges catch the pieces of a meat ragù. They also suit cacio e pepe and seafood sauces.
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Square-cut spaghetti in an extra-long version, dried pasta made with durum wheat semolina. For cacio e pepe and ragùs.
