Very fresh square-cut spaghetti alla chitarra, made with durum wheat semolina. For cacio e pepe and ragùs.
Very fresh pasta from Campania, made with durum wheat semolina, in a tray. The square cross-section comes from the chitarra of Abruzzo, a frame strung with steel wires.
Thicker than standard spaghetti, they have a dense bite and a rough surface.
The edges catch the pieces of a ragù. They also suit cacio e pepe and seafood sauces.
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Very fresh square-cut spaghetti alla chitarra, made with durum wheat semolina. For cacio e pepe and ragùs.
