Mancini Chitarra 17.6oz

Long, square-sided strands made with durum wheat grown by Mancini.

Mancini Chitarra is a bronze-die pasta with a distinctive square cross-section, made with just semolina and water. Mancini cultivates the durum wheat used in its pasta, connecting the finished product directly to the company’s own farming.

Shaped through circular bronze dies, these spaghetti chitarra strands are dried for 30 hours at temperatures between 36°C and 46°C. Pair them with a favorite tomato sauce, a hearty ragù or a simple preparation of extra virgin olive oil and garlic. Cooking time is 8–10 minutes.

Why we love it

The wheat is the starting point, not an afterthought: Mancini grows the durum wheat that becomes its semolina. A two-ingredient recipe and a precisely defined shaping and drying process give this pasta a production story worth knowing.

At the table, the square-sided strands offer a distinctive alternative to round spaghetti. Try them with a sauce you already know well to appreciate the change in shape.

How to serve chitarra pasta

With tomato sauce or ragù: Toss with tomato and basil sauce or a slow-simmered meat ragù. Finish with grated Parmesan or Pecorino.

With extra virgin olive oil and garlic: Combine with gently cooked garlic, extra virgin olive oil and a pinch of chili. Add chopped parsley and a splash of reserved pasta water before serving.

With mushrooms and greens: Toss with sautéed mushrooms and tender greens, then finish with extra virgin olive oil and freshly ground black pepper.

How to cook Mancini Chitarra

Cook in boiling salted water for 8–10 minutes, beginning to taste at 8 minutes to find your preferred firmness. Reserve a little cooking water before draining, then toss the pasta with your sauce. Add the reserved water a splash at a time as needed to loosen the sauce.

Product details

Brand: Mancini
Product: Chitarra
Net weight: 17.6 oz
Shape: Long spaghetti with a square cross-section
Wheat: Durum wheat cultivated directly by Mancini
Shaping method: Circular bronze dies
Drying process: 30 hours at 36–46°C
Strand length: 260 mm
Cross-section: Square, measuring 2.08 mm on each side
Cooking time: 8–10 minutes

Ingredients: Semolina and water.

Allergen note: Contains wheat. Consult the package for any additional allergen information.