Spaghetti alla chitarra is a typical pasta shape from the Abruzzo region and originates as egg pasta. They owe their name to the tool with which they are made, called a chitarra. They are characterized by a square shape and a porous texture. Our spaghetti alla chitarra is made exclusively with durum wheat semolina and water and is bronze-drawn. They are more substantial than classic round-section spaghetti and are characterized by a greater release of starch.