Pasta chitarra, garlic and parsley

Pasta made with garlic and parsley -Made from durum wheat -Pasta made with eggs -Pasta garlic and parsley -250 grams -Enough for 2 people -Cooking time 3 min This chitarra with garlic and parsley is the pasta that fits perfectly with a pasta dish such as aglio e oil! Leonardo Carassai's chitarra are packed in a sturdy cardboard packaging. The package contains 250 grams of pasta, which is enough for about 2 people. Because eggs are kneaded through the pasta dough, it is a nice nutritious pasta. The chitarra are easy to use. The chitarra with garlic and parsley are produced in an artisanal way in Campofilone, in the heart of Italy. The durum wheat is kneaded together with eggs and spring water into a nice pasta dough. Then garlic and parsley are added to the pasta dough. This gives the pasta its delicious aroma. The pasta dough is then pressed through a bronze mold. This gives Carassai's chitarra a rough structure. The pasta cooks easily, the pasta sauce adheres well to the pasta and the pasta is more easily digested.