Chitarra is a pasta shape typical of Abruzzese. When making this pasta at home, Italians use a rectangular beech wood frame, called a "guitar", which owes its name to the fact that along its longest sides, thin metal wires are stretched reminiscent of the strings of a guitar. The pasta is rolled out into a sheet a little thicker than lasagna and these are laid onto the strings. A rolling pin is passed over the pasta which is pressed through the strings to form ropes of spaghetti with squared edges.
Over the years the Pasta Maker has developed our own recipe for making pasta that is a close to real Italian pasta as possible. We use only semolina durum and once the dough is ready, it is extruded through a bronze die which gives each piece of rigatoni a lightly rough surface, akin to a fine sandpaper. Rigatoni is ridged along the sides which ensures that the maximum amount of sauce clings to the pasta for an enhanced pasta eating experience.
Due to it's unusual shape, chitarra has a different feel in the mouth compared to spaghetti, it also holds a sauce differently. Traditionally, chitarra are accompanied with a sauce of lamb, lamb and peppers or a simple tomato sauce with chilli pepper, topped with plenty of pecorino.
We are not limited to just plain pasta and and welcome your suggestions for your favorite flavors.