Spaghetti alla Chitarra hail from the centre and southern regions of Italy.
In the region of Abruzzo, which was first to claim spaghetti alla chitarra, they are served with a simple mixed meat ragu of pork and lamb. Since these spaghetti have a square surface and are two or three millimetres thick, they are also perfect with creamy sauces.
We recommend pairing with one of our fresh sauces for a well rounded, nutritious meal with minimal effort but maximum taste.
Our fresh egg pasta is freshly hand made to order for you. You won't find fresher egg pasta anywhere in London!
Cook in salted, boiling water for 4-5 minutes
Keep refrigerated between 0 and 4 degrees Celsius
20 days shelf life
Once opened, consume within 2 days
Allergy Advice! For allergens, see the bold ingredients listed in the ingredients tab
Allergy Advice! For allergens, see the ingredients in bold.
Pasta: '00' Wheat Flour, Durum Wheat Semolina, Pasteurised Free Range Egg, Rice Flour