A traditional Italian method of making spaghetti and fettuccine. Strung like a musical guitar, the wires are strung tightly to create a cutting surface. Roll your sheet of pasta over the top of the metal wires with a rolling pin. The wires will cut the pasta into equal sized strips that fall through the wires. The strips of pasta can be collected through an opening at the side. The chitarra is double sided with one side cutting spaghetti and the flip side cutting fettuccine.
Use a lot of semolina or polenta flour on the surface to ensure the strips do not stick together. When the pasta cooks the semolina or polenta will wash off.
Chitarra care instructions: Do not wash. Brush and scrap away any flour and dried pasta. Store in box when not in use. Wires may need tightening with prolonged use.