The special ingredient of this pasta alla chitarra is the wheat germ, that is the heart of the wheat grain, which is naturally rich in vegetable proteins, minerals and vitamins. With unmistakable scent, typical of wheat, and the dark color, this kind of pasta has a dense texture in mouth and holds up perfectly to cooking. Once the dough is spread out, firstly is passed on the "chitarra" so that it is cut into characteristic strips and then the strips is left to dry.
The Pastificio Artigianale Leonardo Carassai has been producing egg pasta since the 1850s. The quality of the raw materials, the processing cycle natural and customer satisfaction are the expression of the quality policy of the company, which intends to offer to the final consumers a quality product and the highest level service.
General Information: The egg pasta is easy to prepare; dressed just cooked or sautéed in a pan; it is excellent with tomato based or meat based sauces, fresh vegetables or fish. The pasta should be stored in a cool dry place and should not be exposed to the sun. How to eat: Bring a large pot of water to a rolling boil (around 1 litre for every 100 gr of pasta that you want to cook); season with salt and add pasta. Cook pasta in boiling water 3 minutes, stirring softly with a wooden spoon to prevent pasta from breaking. Drain the pasta and serve it with your preferred sauces and seasonings.
Durum wheat flour, fresh eggs (33.4%), wheat 00 flour.