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Pasta Mancini Spaghetti alla Chitarra

Italian artisanal producer Pasta Mancini extrudes its 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.
  • Net Weight: 500 grams
  • Ingredients: Semolina, water
  • Use: Cook 8 to 10 minutes for al dente pasta.
  • Place of Origin: Italy