Egg Spaghetti alla Chitarra

Spaghetti alla chitarra takes its name from the "guitar", the wooden frame strung with wires that cooks in Abruzzo use to cut sheets of pasta into strands. The result is a square-edged spaghetti with more bite and more grip than the round kind.

Egisto Grilli makes theirs in Italy from durum wheat semolina and egg, bronze-drawn and slow-dried at low temperature. The egg brings richness and a golden colour; the bronze and the slow drying give a rough surface and a firm structure.

The square profile gives a distinctive, springy chew, and the textured surface holds robust sauces beautifully. Rich but not heavy, it has real presence on the plate.

Serve it with a traditional meat ragù, or dress it with a spoonful of truffle sauce and a little of the cooking water for something quick and indulgent.