Spaghetti alla Chitarra is similar to traditional spaghetti but with a key difference: it has a square cross-section rather than a round one. This square shape is achieved using the chitarra tool, which has parallel wires that the pasta dough is pressed through, creating long, thick strands with a unique texture. The square edges give it a more robust feel in the mouth and allow it to grip sauces better than regular round spaghetti. In traditional Italian cuisine, Spaghetti alla Chitarra is often associated with more rustic, home-cooked meals. Its thicker shape and texture make it a great match for sauces that have substance, such as those containing meat, cheese, or vegetables - Made in Italy - Durum Wheat Semolina Pasta - 14% Protein Pasta - Bronze Drawn Pasta - Pasta Di Gragnano IGP - Suitable for Vegan and Vegetarian Diets - Kosher certified - Egg Free Garofalo pasta is formed through a bronze die, this method allows a little friction on the surface of the pasta, which becomes slightly rough and porous allowing the sauce to cling and be absorbed into the pasta giving a delightful eating experience!