CHITARRA PASTA Chitarra (Guitar) Pasta got its name from the original Abruzzi tradition when it was made using the "guitar", a tool made of fine steel wires laid parallel, on a wooden casing, onto which the pasta was pressed with a rolling pin. Using the "guitar" means the pasta is square and porous absorbing any condiment to perfection."Campofilone" has two variants of this specialty: Pasta alla Guitar is thicker and therefore more suitable for rich and tasty sauces. Net weight: 250 g Ideal for 4 servings Cooking time: 5-6 minutes Ingredients: Only eggs and durum wheat semolina from our own farm Shelf life: 30 months Width: 1,3 mm. Drying in 36-48 hours Bronze extruded and flaked Dense and firm texture, delicate egg flavour NUTRITIONAL VALUES Energy: 1544 Kj- 365 Kcal Fat: 4,5 g Carbohydrates: 66 g Sugars: 2,5 g Fiber: 4 g Protein: 16,6 g Salt: 0,13 g