We produce our classic line pasta only using the durum wheat that we grow and harvest every year in the fields surrounding our pasta factory, following the Good Agricultural Practices. Semolina and water are the only two ingredients. We use circular bronze dies to shape our pasta and then we dry it at temperatures below 55°C. It takes about 23-25 hours for our short pasta cuts and up to 44-46 hours for our long pasta cuts.
Spaghetti alla chitarra have a length of 260 mm and a squared section with a length of 2,08 mm each side. Their cooking time is between 8 and 10 minutes.