Organic Spaghetti Chitarra

With squared edges and an ever-so-slightly rough texture, this pasta made with organic semolina flour and pure spring water is hearty and versatile.

Size | 1.1 lbs

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This organic spaghetti chitarra from the master pasta makers at Zaccagni has an unexpected edge—literally! With squared edges, this geometric shape is a specialty in Zaccagni’s home of Abruzzo. It is traditionally made with a wooden frame strung tightly with wires that is 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.

The only ingredients in this artisan pasta are minimally processed, organically grown semolina flour and pure spring water from the Majella mountains. The dough is pressed through 100-year-old bronze dies, coveted among pasta aficionados. Bronze dies create a rough texture as the pasta passes through them, leaving an uneven surface that’s perfect for absorbing sauce, making every bite more flavorful. Finally, it’s slow-dried at low temperatures to ensure it cooks up tender yet toothsome, with just the right amount of al dente resistance.

Abruzzo is a verdant gem on the eastern coast of Italy, midway down the country’s “boot.” The region is known for its wines, most famously montepulciano d’Abruzzo, and has miles of coastline on the Adriatic Sea. Abruzzo also has the highest concentration of national parkland in Europe, including the stunning peaks of the Majella mountains, home to golden eagles and stunning wildflowers. Zaccagni’s facility is set amongst the foothills of the Majella range, in the medieval town of Miglianico.

Founded by Gianfranco Zaccagni, the company is fiercely proud of its Abruzzo home. Look closely at their pasta packaging and you’ll notice that the transparent window is in the shape of the region! Zaccagni is a testament to the idea that when different experiences and cultures meet, the results are unique.

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.

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