Pasta Michele Portoghese is made using the traditional methods, but is guaranteed with state-of-the-art quality controls, hand selected grains and the perfect dose of durum wheat semolina. The drying process is slow with a low temperature as it is the most delicate phase requiring maximum attention. The temperature notably affects both the taste and protein content, therefore, our process ensures a high nutritional value, the flavour of the product and causes the pasta to maintain a high quality performance during and after cooking.
Originally from Abruzzo, Spaghetti alla Chitarra are a long, square shaped pasta. Historically the dough was cut with a tool called a “Chitarra” or “Guitar”, which consisted of a wood frame that had thin steel wires pulled tightly across. The typical topping for this shape is a meat sauce or a tomato sauce with meatballs. This pasta is also excellent with a tomato sauce with eggplants.