Chitarra

Our pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients. We use circular bronze die plates and we dry Spaghetti Chitarra at temperatures between min. 36°C and max 46°C, taking 27 hours. They have a length of 260 mm and a squared section with a 2,08 mm side. Their cooking time is between 8 and 10 minutes.