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Organic Spaghetti Chitarra Pasta

Giadzy
With squared edges and an ever-so-slightly rough texture, this pasta shape is hearty and versatile.
Each box will cost between $55–$65 per month. Recipe changes every month.
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Our Giadzy organic spaghetti chitarra has an unexpected edge—literally! With squared edges, this geometric shape is an Abruzzese specialty traditionally made with a wooden frame strung tightly with wires called a chitarra (literally "guitar"). After pressing the dough into the wires using a rolling pin, the pasta maker strums the strings as if they were playing a guitar to shake the finished pasta loose. While it remains a favorite in Abruzzo, spaghetti chitarra has found fans across Italy for its ever-so-slightly rough texture and hearty versatility.

Giadzy Pasta is the result of years of careful taste-testing and research with master pasta makers from across Italy. To perfect our first in-house product line, Giada De Laurentiis and the Giadzy team zeroed in on what matters most in a pasta: taste, texture, and fun. By using the finest ingredients and working in partnership with skilled pasta artisans in Italy, we’ve created the pasta we’ve been looking for all our lives—and we can’t wait to share it with you.

Giadzy Pasta is crafted in Abruzzo, a verdant gem on central Italy’s east coast. Abruzzo has the highest concentration of national parkland in Europe, including the graceful peaks of the Majella mountains, home to golden eagles and stunning wildflowers. Pure spring water from the Majella range is combined with organically grown semolina wheat flour from the base of the mountains to make Giadzy Pasta sing with a sweet aroma of pure wheat. Following ancient artisan techniques, Giadzy Pasta is cut on 100-year-old bronze dies, giving the pasta a rough, rustic texture that soaks up sauce, making every meal exceptionally flavorful. After it’s shaped, the pasta is slowly air-dried for up to 36 hours, protecting its delicate flavor and dense texture. The result: the perfect al dente bite every time.

In its native Abruzzo, spaghetti chitarra is traditionally served with a meaty ragu or tiny meatballs called pallottine in tomato sauce. The shape can easily stand in for other long pastas like spaghetti, but its hearty texture does best with more robust sauces. Try it with a creamy, cheesy dish like carbonara or a pungent pesto Abruzzese made with olives and anchovies.
Size: 1.1 lbs
Organic durum wheat semolina, water. Contains wheat, may contain soy.

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