Giadzy Organic Spaghetti Chitarra is a dried organic pasta from Abruzzo with squared edges, made by pressing dough through wire-strung frames called chitarre. The rough, porous surface holds sauce better than smooth commercial spaghetti, and the square cut gives it a firmer bite. It suits cooks who want a step up from supermarket spaghetti for hearty ragù, carbonara and tomato sauces. Against plain bronze-die spaghetti it offers more texture and a story; against premium artisanal brands it competes on the same craft claims.
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Buyers rate it very highly, praising the texture and the way sauce clings to the squared strands. A few note it cooks differently from regular spaghetti and needs watching.
Giadzy organic spaghetti chitarra is a long pasta with squared edges. The shape is an Abruzzese specialty. It is traditionally made with a chitarra, a wooden frame strung tightly with wires ("chitarra" means "guitar"). The dough is pressed into the wires with a rolling pin, then the pasta maker strums the strings to shake the cut pasta loose.
The pasta is made in Abruzzo, on Italy's east coast, with pure spring water from the Majella mountains and organically grown semolina wheat flour. It is cut on 100-year-old bronze dies, which gives it a rough, rustic texture that holds sauce. After shaping, it is slowly air-dried for up to 36 hours to protect its flavor and dense texture.
Spaghetti chitarra has a slightly rough texture and cooks to an al dente bite. Giadzy Pasta was developed by Giada De Laurentiis and the Giadzy team with pasta makers from across Italy.
