Shaped like guitar strings, this square edged noodle is made by pressing sheets of semolina dough through tight rows of metal strings. We like to serve with sauteed julienned vegetables with lots of garlic!
Made from stone ground durum flour from hard winter wheat and pure spring water, Rustichella d'Abruzzo pasta is the finest we've tasted. The dyes through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.
Posted by Maggie on 16th Jun 2013
I love this pasta! It has a nice earthy taste and great texture. I use it with all my tomato and meat sauces. There really is a difference in taste and quality of pastas!
Posted by David on 1st Aug 2012
I always wondered if there was a difference between different brands of dried pasta or if there was even such a thing as "premium" dried pasta. After discovering Rustichella, I had my answer. This pasta is thick and toothy and this particular shape (Chitarra, meaning guitar string I believe) is very unique. It latches on to sauce really well. I enjoy eating it with an uni butter sauce.
Posted by A. Rubin on 7th Nov 2009
This is kind of like a square spaghetti. Terrific texture that works great with a tomato sauce or a meat sauce. My wife's favorite.