Pasta specialists, Maestri Pastai is committed to preserving pasta made by hand from age-old the traditional Italian methods whilst running a sustainable company in today's world. Using the finest durum wheat and cold kneaded water, their pasta is extruded through bronze dies at a low and constant temperature between 10-15 hours depending on shape to achieve that rough, porous surface needed to soak up sauces. Early investment into solar panels allows the factory and machinery to be run on clean energy.
Spaghetti alla Chitarra is a pasta typical of the Abruzzo region in Italy, with a square cross section about 2–3 mm thick. The pasta is 'cut' on a rectangular wooden frame strung with metal wires that cut sheets of pasta into strands. The resulting shape of these noodles. squarish rather than circular, gives them textural appeal and makes them an ideal pasta partner for a hearty meat sauce.
Ingredients: Durum wheat semolina, water
Made in Italy
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