Mancini Chitarra is made in Italy using durum wheat grown directly by the Mancini farm. The semolina-and-water dough is extruded through circular bronze dies, creating rough, square-cut strands that hold sauces well. Each strand is approximately 260mm long and 2.08mm wide. The pasta is slowly dried for 30 hours at temperatures between 36°C and 46°C, with a recommended cooking time of 8–10 minutes.