Spaghetti alla chitarra

We strictly respect the traditional home-made methods of production by using a slow dehydration process at low temperature. Modern technology and packaging methods guarantee maximum hygiene. To ensure the correct grainy texture and thickness of the finished product we carefully select top quality raw materials consisting exclusively of selected durum wheat flour and fresh, pasteurized eggs as well as making use of bronze dies of varying thicknesses.
It is then necessary for the drying-out process to be carried out on racks over a period of 16-20 hours in order to retain all the nutritional values of the original ingredients.