Description
They are 260 mm long with a 2.08 mm square cross-section.
Cooking time is 8 to 10 minutes.
Chitarra
Our pasta is made from durum wheat grown directly on the farm.
The only ingredients used are semolina and water.
We use circular bronze dies and dry the Chitarra spaghetti at a minimum of 36°C and a maximum of 46°C for 30 hours.
Additional information
| Format | 500g |
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