Eppicotispai Traditional Chitarra Pasta Cutter with Rolling Pin

This chitarra pasta cutter is a traditional Italian tool from Abruzzo for making spaghetti alla chitarra: you lay a sheet of egg dough across the wires and press through with the rolling pin, which cuts square-section strands with a dense, sauce-holding texture that round spaghetti cannot replicate. The beechwood frame is double-sided, with 3mm-spaced stainless steel wires on one side for spaghetti alla chitarra and 5mm-spaced wires on the other for a wider fettuccine-style cut, and tension screws at one end keep the wires tight. 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.

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