Spaghetti alla Chitarra: fresh egg pasta from Abruzzo
Spaghetti alla Chitarra are a square-cut fresh egg pasta from the Abruzzo tradition, officially listed among the region's Traditional Agri-Food Products (PAT). Made by Pastificio Stroppa with durum WHEAT semolina, 16% EGG and a rice-flour dusting, they deliver 1290 kJ / 304 kcal and 11 g of protein per 100 g, cook in just 6 minutes and keep for 35 days at +4 degrees Celsius. The square cross-section grips sauce far better than round spaghetti, making it the professional's choice for rich, creamy plates.
What spaghetti alla chitarra are
The name comes from the chitarra, the traditional wooden tool strung with steel wires through which the sheet of egg dough is pressed to obtain strands with a distinctive square section. Within the Italian pasta landscape, spaghetti alla chitarra belong to the square-section family and are firmly rooted in Abruzzo, where they are protected as a Traditional Agri-Food Product.
The maker: Pastificio Stroppa
Pastificio Stroppa was founded in 1968 in Pieve Emanuele, just outside Milan, when father and son set out to craft superior fresh pasta and gnocchi by hand. Since 1980 the company has been led by Angelo Stroppa and is today run by the third generation, Elisabetta, Annarita and Maurizio. The pastificio specialises in gnocchi, fresh pasta and filled pasta, supplying catering, professional kitchens and retail in Italy and abroad.
Sensory profile
The colour is the typical yellow of egg pasta, the aroma and flavour are clean and typical, and the texture is tender yet holds a firm bite. The square profile and the porous, egg-rich surface let sauce cling and emulsify, building the creamy mouthfeel chefs look for.
Technical specifications
Ingredients: durum WHEAT semolina, EGG 16%, water, dusted with rice flour. Allergens: contains WHEAT and EGG; may contain traces of SOY, MILK, MUSTARD and LUPIN. Average nutritional values per 100 g: energy 1290 kJ / 304 kcal, fat 2.1 g (of which saturates 0.7 g), carbohydrate 60 g (of which sugars 1.6 g), fibre 0.6 g, protein 11 g, salt 0.08 g. Net weight 1000 g per tray, packed under protective atmosphere (CO2 E290 and N2 E941) in a PP tray with PP-OPA top film. Carton of 6 trays, 6 kg net. Produced under an HACCP system compliant with Reg. EC 852/04, with chemical and microbiological analyses at an Accredia-accredited laboratory; GMO-free raw materials.
Professional uses in the kitchen
Cook in plenty of salted water (about 1 litre per 100 g, with roughly 10 g of salt per litre) for 6 minutes, dropping the pasta only at a rolling boil. For the best result, drain at about half cooking and finish the pasta directly in the pan with the sauce over a lively flame for a time no shorter than 40% of the total boiling time: this risotto-style technique lets the strands absorb the sauce and release starch, creating a dense, creamy emulsion. Keep the cooking strictly al dente to preserve the chew of egg pasta. The format also lends itself to oven-baked pasta prepared ahead for catering and banqueting.
Pairings
The square section suits structured, fatty sauces: meat ragus, tomato-based sauces and egg-based dressings such as a stracciatella of beaten egg and grated cheese. Serve with a generous dusting of aged grating cheese, a thread of extra virgin olive oil and fresh basil. To build a complete order, pair it with tomato passata, grated cheese and EVO oil from the LAPA catalogue.
Logistics and delivery in Switzerland
LAPA ships from its central warehouse in Embrach (Zurich) keeping the cold chain unbroken. Our own multi-temperature fleet with digital HACCP monitoring serves Zurich, Winterthur, Uster, Bern, Basel, Lucerne, Schaffhausen and Aargau (Aarau, Wettingen, Baden) with scheduled deliveries. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg, Sion) and Graubuenden (Chur, Davos, St. Moritz), refrigerated delivery is guaranteed within 24-48 hours through certified food-grade partners such as Swiss Post, Planzer, Galliker and Camion Transport AG.
Who it is for
Spaghetti alla Chitarra Pastificio Stroppa are made for Italian restaurants, trattorias, hotels, gastronomies, canteens and delicatessens that want an authentic fresh egg pasta with a recognisable regional identity, plus private customers who cook at a high level at home.
