Pasta Mancini Spaghetti alla Chitarra

Traditionally made by pressing pasta dough through wires stretched over a frame, Spaghetti all Chitarra is a classic Italian favorite. Italian artisanal producer Pasta Mancini extrudes its version of Spaghetti alla Chitarra through unique bronze dies, based on traditional knowledge that bronze equipment yields porous, rough-surfaced pasta that helps sauce cling to the noodles. This chitarra pasta has a satisfying chewy texture that falls somewhere between spaghetti and bucatini; its square cross-section has slightly more surface area than cylindrical noodles, so it holds onto sauce amazingly well. Made from local, freshly milled semolina flour, the pasta is slow-dried over the course of days to better preserve its robust flavor and texture.