Egg Spaghetti alla Chitarra 1 kg (Case 5 kg) MARC

What it is

Egg Spaghetti alla Chitarra are long pasta with a characteristic square section, made with eggs and flour. The 1 kg pack is supplied in a 5 kg case.

Product identity

The product is supplied under the MARC reference. Its square cut comes from the traditional chitarra-style process and gives the pasta a firm, sauce-holding surface.

Organoleptic profile

The egg content gives the pasta a warm colour and a rounded, savoury taste. Its slightly rough surface and square section create a satisfying bite and help sauces cling.

Professional uses

Serve it with ragù, meat sauces, vegetable sauces or pesto. It also works well in generous first courses where the pasta needs to carry a full-bodied dressing.

Doses and service

Use about 80 to 100 g of dry pasta per first-course portion, adjusting to the menu. Cook in plenty of salted water and finish the drained pasta in its sauce so the surface remains coated.

Common mistakes to avoid

Do not overcrowd the pot, leave the pasta in water after cooking or rinse it before a hot sauce. Avoid drowning the square strands in a sauce that hides their texture.

Storage

Keep the unopened pack in a cool, dry place away from heat and moisture. Close the pack carefully after opening and follow the storage and use instructions on the label.

LAPA logistics in Switzerland

This is an ambient dry-grocery product. LAPA supplies professional customers across Switzerland through its foodservice logistics, with the 1 kg pack and 5 kg case format kept clear for ordering.

Who it is for

A practical choice for restaurants, trattorie, pizzerias, caterers and chefs who want an egg pasta with a distinctive square cut and reliable sauce adhesion.