Pasta alla Chitarra
(Unedited)
My grandparents used to make pasta using one of these guitars. It is characteristic of Abruzzo. You can buy them for less than $50 on Amazon. One side cuts about 2.7mm wide (linguine is in the 2.7-3.2mm range). The other side (shown in the first photo below) cuts strands about 3.7mm wide (fettuccine is in the 3-5mm range).
1. Follow the steps for making the Pasta all’Uovo until it tells you to come back here. The final thickness is up to you.
2. Shorten the length of the rolled-out dough so that it will fit on the chitarra.
3. Place a piece on the chitarra and use a rolling pin to roll it into the strings. You will find that it will not fall to the bottom yet.
4. Now, using the body of the rolling pin, quickly move (not roll) the rolling pin back and forth over the dough until it falls out the bottom.
5. Strum the strings for the stragglers and it should all fall through.
6. I prefer to hang the cut pasta on a pasta rack.
