Our pasta is produced from durum wheat cultivated directly by the company. Semolina and pasta are the only ingredients. We use circular bronze die plates and we dry pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40 hours for long pasta. Spaghetti alla chitarra have a length of 260 mm and a square section with a 2,08 mm side. Their cooking time is between 8 and 10 minutes.