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Egg Spaghetti alla Chitarra "Italiana Natura" Zoom

Egg Spaghetti alla Chitarra "Italiana Natura" 500g

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Our pasta starts from a raw material of absolute quality, semolina selected with a greater proportion of gluten. To guarantee the craftsmanship of the pasta, hard rules.

After mixing, the mixture of water (always cold) and the semolina passed through bronze draws, which guarantee the right rough, which is necessary to get married to every type of sauce and to be going over in the pan after cooking.

Then comes in the cabins for drying: a traditional method which can take up to 50 hours, ten times more than industrial processes. This allows starch and gluten are distributed well in the center of the pasta, as in the periphery, for even cooking.

Then begin during the selection and packaging, made by hand.


Availability: In stock

Product Description




    500gr Spaghetti alla chitarra

    180gr Wild boar Ragù

    4 Season mushroom

    Extra-Virgin olive oil

    1 clove of garlic  

    1 chili pepper

    white wine


    Black pepper

    1- First put on fire min.5 liters of cold water. Apart of it stir fry fine slices cutted mushrooms in a pan, together with 2 table spoon of olive oil and 1 clove of smashed garlic, 1 chili pepper, salt and pepper. Keep cooking at medium fire for about 7/8 minutes, and deglaze with 3 table spoon of white wine.

    2- Take of from fire, wait for 30 seconds and add the wild boar ragù.

    3- As soon as the water is at the highest temperature (boiling strong) put 1 and a half table spoon of salt, meanwhile it's time to put in the pasta!! turn often and check the cooking state of pasta every 2/3 minutes:you don't want miss the “al dente “point!!

    4- Drain and skip all together, add pasta water if results too dry. Serve quicky!

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