Chitarrina Abruzzese n° 399 all'uovo Biologica

Chitarrina Abruzzese is a typical regional speciality with an original long shape and a square cross section which is smaller that the classic Maccheroni alla Chitarra.

Historically, the pasta was cut with a special tool called a "chitarra" (guitar), consisting of a wooden frame over which thin, steel wires were stretched. The pasta, which was not excessively thin (about the thickness between one wire and another) was placed on the wires and then cut by pressing on it with a special little rolling pin.

This type of pasta is typically eaten with lamb ragù. In certain areas of Abruzzo, the traditional condiment for Chitarrina Abruzzese is a tomato sauce enriched with veal meatballs measuring about one centimetre across, known as "pallottelle".

The Chitarra Abruzzese is also excellent with different types of meat gravy, with sauces made from tomatoes and aubergines, or fish.

Available in 250g packs.

  • Cooking time: 5 min
Chitarrina Abruzzese n° 399 all'uovo Biologica
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Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
grano

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.
molitura

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.
impastamento

Drawing

While it is the drawing process that gives the pasta its shape, it is the bronze plates that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
trafilatura

Drying

Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.
essiccazione



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Chitarrina Abruzzese n° 399 all'uovo

Chitarrina Abruzzese is a typical regional speciality with an original long shape and a square cross section which is smaller that the classic Maccheroni alla Chitarra.

Historically, the pasta was cut with a special tool called a "chitarra" (guitar), consisting of a wooden frame over which thin, steel wires were stretched. The pasta, which was not excessively thin (about the thickness between one wire and another) was placed on the wires and then cut by pressing on it with a special little rolling pin.

This type of pasta is typically eaten with lamb ragù. In certain areas of Abruzzo, the traditional condiment for Chitarrina Abruzzese is a tomato sauce enriched with veal meatballs measuring about one centimetre across, known as "pallottelle".

The Chitarra Abruzzese is also excellent with different types of meat gravy, with sauces made from tomatoes and aubergines, or fish.

Available in 500g and 250g packs

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