Chitarra Pasta Maker
beautiful chitarra pasta maker is made in Italy by hand, in the traditional
fashion, using beechwood for the frame, and steel cutting wires.
|♦ 19" x 8.75" x 3.5" overall
♦ 6.25" x 15" cutting area.
♦ The wires on one side cut 3/16" strands, and the other 1/8" strands.
♦ The center board is permanently attached on a slant. Cut pasta is
removed from the side.
♦ Beechwood frame. Steel wires.
♦ For light-to-medium-duty home use.
♦ Made by hand, in the traditional fashion. Less than perfect
leveling of the frame is to be expected, given the nature of wood.
Instructions & Recipe
- Chitarra maintenance instructions
Pasta made with a Chitarra is very light,
cooks very quickly, and absorbs more sauce.
♦ Cut a rolled sheet of pasta
dough to fit over the wires.
♦ Generously sprinkle flour on both sides of the sheet.
♦ Place the sheet over the metal wires.
♦ Use a rolling pin with light-to-moderate pressure to cut the strands.
♦ Transfer the cut pasta directly
to the boiling water.
♦ Or dry or freeze the pasta for future use.
♦ A mechanical pasta maker is handy for rolling the dough into a width
that will neatly fit over the Chitarra strings.
Pasta Maker Maintenance
||Keep the chitarra away from water, to keep the steel wires from
rusting, and to keep the wood from warping.
|Brush and scrape
||Wipe off flour with a pastry brush.
Use a plastic scraper to remove any sticking dough.
||Lubricate from time to time, depending on the humidity in your
Wipe wires, steel nuts and bolts, with an oil-dampened cloth. Food-grade
mineral oil is recommended.
||Store in the original box, in a dry place.