£2.7555p per 100g
100% Durum Wheat Semolina.
From Gragnano near Naples in Italy.
Suitable for Vegetarians.
Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust desert durum wheat and shaped using a bronze die gives Garofalo pasta its premium taste and texture.
Spaghetti all Chitarra is similar to spaghetti but square in shape. Chitarra, meaning guitar, was traditionally made by placing flat sheets of pasta over thin strings of steel (like guitar strings) in a wooden frame. The sheets were pressed down onto the device and then the wires strummed so the cut pasta fell through.
Country of Origin
Suitable for vegetarians
|Typical Values||per 100 g|
|of which saturates||0,2 g|
|of which sugars||3,0 g|
Ratings and reviews
Customer reviews (10)
This spaghetti is an unusual shape. The strands have square edges instead of circular. If you look closely you see 4 sides to each strand. It takes ages to cook but worth the wait. You also dont need a lot as its heavier than normal spaghetti, therefore much more filling.
My 5 year old daughter compared them to noodles and she aint half wrong. Went lovely with my bolognese too!
This is really delicious - a little more bite than regular spaghetti, which makes it more satisfying to my mind! Always have some in stock - really love all Garofalo pasta, even the gluten free!
lovely fat spaghetti
This is really good winter pasta, works really well with heavier sauces. It takes longer to cook than the typical thinner spaghetti and it stays al dente. Its lovely to have all the varieties that garofolo produce as they do all taste slightly differently.
Better than spaghetti and more forgiving
I'm sure it must be impossible to overcook this. Stays al dente for ages and works so well with just about any sauce. I dont bother buying normal spaghetti now.
Not what I expected
But delicious none the less. It doesn't have that standard pasta flavour but it was still lovely and I'd definitely get it again. I think we also found we ate a bit less of it because it feels more substantial, which my hips will thank me for I'm sure.