Spaghetti alla chitarra
The Chitarra was invented in the 1800s from Chieti, Italy to make long strings of pasta the old-fashioned way. Equipped with iron strings, these are each spaced equally on both sides but with different thickness and a slanted center that allows the various kinds of pasta to slide off easily.

Made in Italy
Traditional, guitar-like tool used to make pasta the Italian way
Dual-sided unit produces 3 mm and 6 mm noodles
Made of beechwood with stainless steel wire strings
Includes Chitarra Pasta Cutter & Rolling Pin
Packaged in a drawstring "alla cucina" muslin bag

How to Use
By pressing down on the wires, the spaghetti pieces fall through. The wires will cut the pasta into equal sized strips that fall through the wires. The strips of pasta can be collected through the open side. Use one side for thinner noodles, and flip around and use the bottom for wider noodles.

Dimensions & Care

Large Chitarra - 17 X 8.5 X 3.5 in.
Rolling Pin: 9.5'' x 1 in.

Hand wash only. Use a pastry scraper to remove any sticky pieces of dough. Treat wood and wires with food-safe mineral oil to keep your chitarra in prime condition. Never run through the dishwasher. Store in a clean, dry place.

Over time, strings may become loose. To tighten, use a large flathead screwdriver to rotate the two silver screws until strings are taut.