Traditional Chitarra Pasta Cutter with Rolling Pin

The chitarra is a traditional Italian pasta cutting tool from the Abruzzo region, used to make spaghetti alla chitarra: square-section egg spaghetti with a dense, sauce-holding texture that round spaghetti cannot replicate. This version is beechwood with tightly strung stainless steel wires and tension screws at one end for adjustment. It is double-sided, with 3mm-spaced wires on one side for spaghetti alla chitarra and 5mm-spaced wires on the other for a wider fettuccine-style cut. A 32cm beechwood rolling pin is included. Made in Italy.

How It Works

Roll your pasta dough to a sheet slightly thicker than the wire spacing, lay it across the wires, and press down firmly with the included rolling pin. The wires cut through the dough and the strands fall through onto the wooden tray below. The process takes seconds per sheet and produces consistently even cuts across the full width of the frame. The 32cm rolling pin spans the full width of the cutting area comfortably, allowing you to press through the sheet in a single pass.

• 3mm wire spacing: square-section spaghetti alla chitarra
• 5mm wire spacing: wider square-cut fettuccine
• Tension screws at one end keep wires tight and adjustable
• 32cm rolling pin included, sized to span the full cutting width

Why Square-Section Pasta

Spaghetti alla chitarra has a square cross-section rather than the round profile of extruded spaghetti. The flat faces and sharp edges give the pasta more surface area, which holds chunky meat sauces and ragù more effectively than smooth round spaghetti. It is the traditional pasta for amatriciana and lamb ragù in Abruzzo, Lazio and Molise, and the texture is noticeably different from anything a roller machine can produce.

Construction and Care

• Frame: beechwood, 48 x 21.5 x 9cm
• Wires: stainless steel, double-sided (3mm and 5mm spacing)
• Rolling pin: beechwood, 32cm
• Hand wash only
• Do not leave submerged in water
• Dry thoroughly after washing to protect the wood
• Made in Italy

What's in the Box

• Chitarra pasta cutter (48 x 21.5 x 9cm)
• Beechwood rolling pin (32cm)

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What is spaghetti alla chitarra?

Spaghetti alla chitarra is a traditional pasta from Abruzzo, made by pressing egg dough through the wire strings of a chitarra. The wires cut the dough into square-section strands rather than round ones, giving the pasta a denser texture and more surface area for holding sauce. It is traditionally served with lamb ragù or amatriciana.

What thickness should the pasta sheet be?

The sheet should be slightly thicker than the wire spacing you are cutting through: approximately 3.5mm to 4mm for the spaghetti side, and slightly thicker for the fettuccine side. If the sheet is too thin it will tear rather than cut cleanly. On an Atlas or Atlas+ machine, settings 4 to 5 on the thickness dial work well as a starting point.

Can I use the chitarra with a pasta machine?

Yes. Roll your dough to the correct thickness using a pasta machine or rolling pin, then lay the sheet across the chitarra wires and press through with the included rolling pin. The chitarra cuts the sheet; the pasta machine handles the rolling.

How do I care for the beechwood frame and rolling pin?

Hand wash only with a damp cloth and dry thoroughly immediately after. Do not leave the chitarra or rolling pin submerged in water or put either in the dishwasher, as prolonged moisture will warp the wood and loosen the wire tension over time.

How do I adjust the wire tension?

Tension screws at one end of the frame tighten or loosen the wires. Wires should be firm enough that they do not flex significantly when pressed. If a wire has gone slack, tighten the corresponding screw until the tension is restored.

Returns

Warranty

This product is not covered by a manufacturer's warranty.