Spaghetti alla Chitarra

4.60

Packaging: 250 gr

The quality of the selected raw materials and the artisan processing techniques guarantee the preservation of egg proteins and semolina carbohydrates, to maintain elasticity, porosity and flavor at the highest levels.

We recommend using them combined with truffle-based condiments, vegetable-based sauces or simply with extra virgin olive oil and Parmesan.

In stock

The quality of the selected raw materials and the artisan processing techniques guarantee the preservation of egg proteins and semolina carbohydrates, to maintain elasticity, porosity and flavor at the highest levels.

We recommend using them combined with truffle-based condiments, vegetable-based sauces or simply with extra virgin olive oil and Parmesan.

SPAGHETTI ALLA CHITARRA

 

The dough, consisting of top quality durum wheat semolina and fresh Italian eggs raised on the ground, is mixed in a special machine called impastatrice.

After the formation of the dough, the dough is obtained through the rolling process, requiring up to 12-14 passes through the dough sheeters so that the dough reaches the required thickness.

This allows the product obtained to preserve the typical aromas of the ingredients used, preserving the quality of the gluten, so as to obtain a pasta more permeable to the sauces and with an incomparable chewiness.

Pappardelle All'Uovo

The whole process is carried out at room temperature, for this reason the laminated pasta has a brighter color, as the pigments of the sheet are thermolabile and are inhibited by high temperatures. Drying is also carried out at room temperature for very long times.

Additional information

Cooking Time

5 min

Ingredients

Durum Wheat Flour, Fresh Eggs

Packaging

250 gr

Region of Origin

Toscana

Conservation Method

Pasta, Rice and Legumes

Duration of Conservation

24 months

Quality Mark

EXCELLENCES