CHITARRA PASTA

Chitarra (Guitar) Pasta got its name from the original Abruzzi tradition when it was made using the "guitar", a tool made of fine steel wires laid parallel, on a wooden casing, onto which the pasta was pressed with a rolling pin. Using the "guitar" means the pasta is square and porous absorbing any condiment to perfection.
"Campofilone" has two variants of this specialty: Pasta alla Guitar is thicker and therefore more suitable for rich and tasty sauces.

ITEM CODE: 6030

• Net weight: 250 g
• Ideal for 4 servings
• Cooking time: 5-6 minutes
• Ingredients: durum WHEAT semolina, fresh EGGS (33,4%)
• Shelf life: 30 months
• Width: 1,3 mm. Drying in 36-48 hours
• Bronze extruded and flaked
• Dense and firm texture, delicate egg flavour

NUTRITIONAL VALUES

• Energy: 1564 Kj- 370 Kcal
• Fat: 4,7 g of which 1,4 g of saturated fat
• Carbohydrates: 63,1 g
• Sugars: 2,4 g
• Fiber: 4,3 g
• Protein: 16,6 g
• Salt: 0,13 g