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Buono Spaghetti alla Chitarra (square cut), 500g
Buono Spaghetti alla Chitarra (square cut), 500g
1 550 Ft

Buono Spaghetti alla Chitarra (square cut), 500g

Buono Spaghetti alla Chitarra (square cut), 500g
Buono Spaghetti alla Chitarra (square cut), 500g

The chitarra was most likely invented in 1890 in the Abruzzo province of Chieti. The word means guitar and the reason for this is the piece of equipment used to make this pasta. The chitarra is a rectangular wooden frame with parallel wires running across it from top to bottom. The rolled out pasta dough is placed on the chitarra and pushed through the wires by rolling a rolling pin over the top of the dough. Pasta makers in Abruzzo release the pasta strands from the wires by ‘playing’ them as they would a stringed instrument! The resulting pasta looks like square spaghetti and has a porous texture. In Abruzzo, maccheroni alla chitarra is typically eaten with a mixed meat ragu which includes lamb and tomato sauce seasoned with peperoncino or a lamb ragu with sweet peppers or with tomato sauce and tiny veal meatballs called pallottine.

1 550 Ft
Unit price: 3 100 Ft/kg
Details

A tésztát minden olyan ország gasztronómiájába megtaláljuk, ahol búzaféléket termelnek. Az emberiség azóta készíti, hogy felfedezte a liszt és víz keverékét, és persze annak különböző felhasználási területeit.
Olaszország déli része az a hely, ahol kialakult a száraz durumtészta kultúrája. Itt találhatók a legjobb klimatikus adottságok a magas minőségű durumbúza termesztéséhez. A tenger és az Appenninek közelsége pedig megteremtette a megfelelő mezoklímát a tészta szárításához. Ma már a technológia segít kiküszöbölni a klíma tényezőjét, de minden máshoz továbbra is elengedhetetlen a szakember keze és tudása.

Info
Package
500
Country of origin
Italy
Group size
long
Flour
Durum
Cooking time (min.)
10-12
Egg content
without egg
ingredients
Italian durum wheat, water

May contain traces of egg and mustard.

Nutrition facts
Nutritional values for 100g of product
 Energy 1389 kJ/332 kcal
 Total Fat 0,4g
    Saturated Fat 0g
 Total Carbohydrate 68,1g
    Sugar 1,7g
 Fiber 3,2g
 Protein 14,33g
 Salt 0,03g
Tips for pasta cooking
100 grams of pasta = 1 liter of salty water

Premium quality pasta doesn't need oil in the water, it is enough to stir the boiling pasta a couple of times in the first 2 minutes.

  • heat up the water in a tall pot, especially if you cook long pasta, then add salt
  • put the pasta in the boiling water, lower the heat when it starts to boil again
  • cook until the recommended time, then taste it to see if it is the texture what you wish for
  • drain it, do not rinse, just mix with any sauce and serve
  • for pasta salads cool it down under cold water
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