$10.95
In stock
This regional specialty pasta is created using the finest durum wheat semolina and pure water from the Majella mountain springs in Abruzzo. It is cut from bronze dies which creates the desired roughness for a high quality artisanal taste.
1.1 lb/500 g
In stock
Chitarra pasta originated in Abruzzo in the 1800’s and was traditionally made by hand, using a tool that resembles a guitar. It is a wooden box frame with wires strung across the top. The rolled out dough is placed across the top of the wires and pressed through with the help of a rolling pin. The squared spaghetti strips fall through the wires ready to cook. At Zaccagni, the pasta is cut using bronze dies (some over 100 years old!). The taste is superb and marries well with the sauce rather than competing with it.
| Weight | 1.2 lbs |
|---|---|
| Dimensions | 12 × 3.5 × 1 in |
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