"Pasta alla chitarra" is a variety of egg pasta typical of Abruzzo region. The name comes from the tool (the so-called "chitarra", literally "guitar") this pasta is produced with, a frame with a series of parallel wires crossing it. The dough made of semolina and eggs is placed on the "chitarra" and pushed through with a rolling pin, to create strips similar to strings of a guitar.
The "chitarra" tool gives to the pasta its name, the typical square cross shape and a porous texture that allows pasta sauce to adhere well.
"La Campofilone" Pasta alla Chitarra has a good thickness, a square section and is good for rich sauces and ragouts.
Net weight: 250 g
Ideal quantity for 4 servings
Cooking time: 5-6 minutes
Ingredients: durum wheat semolina, fresh eggs (33,4%)
Shelf life: 30 months