Chitarra, meaning "guitar" in Italian, is a square-cut spaghetti very traditional of Abruzzo. The dough was traditionally rolled over a box strung with metal guitar strings at even spacing, producing a pasta of square shape. Traditionally served with mutton ragu or tomato sauce and fresh sheepsmilk ricotta, chitarra is also served with shellfish ragu. Try it with sea urchin, garlic, red pepper and olive oil.
Rustichella d'Abruzzo imported Italian pasta is made with carefully selected durum wheat semolina and pure spring water. The dough is extruded through bronze dies, giving the pasta a rough surface that holds sauce. Pasta is air-dried in temperature-controlled chambers for up to 56 hours, adding another dimension to flavor and texture.
