Chitarra pasta is the one make on a lazy Sunday when you have a bit of time and want to relive your Playdough childhood. This spaghetti-like long strand homemade pasta challenged me and my team, y’all, but was the outcome worth it!
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What is chitarra?
Chittara is both a pasta shape and it is also the name of the tool used to cut the pasta. The name means and sounds like “guitar” but also looks like one a bit, right? A chitarra pasta cutter is a typically wooden box with metal strings stretched across it and twisted around screws on each end. (The one I used is linked in the previous sentence).
To make chitarra, a thicker rolled rectangle of pasta dough is laid across the strings and then a small rolling pin is used to roll and press the pasta through the strings simultaneously cutting it. The cut pasta falls below and the whole process is repeated until the amount of noodles desired is produced.
Before getting started…recipe testing notes
I fully admit that my team and I struggled at first in our homemade chitarra making process. Chitarra is a rustic pasta that calls for a rudimentary tool and a lot of muscle to make it. But don’t worry…I’m sharing all my experience with making it to help you be a success.
A few things we learned throughout the recipe development stages:
- A necessary step— and for us the key to cutting chitarra —is employing a generous sprinkle of semolina flour on both sides of each rolled out piece of pasta dough. Don’t attempt to roll chitarra with regular or even “00” flour. Neither have enough grit to properly and efficiently cut the pasta.
- Roll chitarra dough to a specific size and thickness in order for it to cut properly and also be long enough to twirl once cooked. Our recipe testing efforts found that a 6″x 9″ rectangular shape of dough was optimal for homemade chitarra pasta.
- Make sure to tighten the screw holding the metal cutting “string” with a screwdriver and periodically while cutting the chitarra.
- Apply a bit of pressure as you roll. Don’t be afraid!
Ingredients for spaghetti alla chitarra
This chitarra dough recipe starts with my basic pasta dough recipe.
How to roll and cut chitarra pasta
You’ll start out by making my basic pasta dough recipe linked above. I’m not sharing the instructions for that here but you can get the full details down in the recipe card.
Best sauce pairing
Chitarra is a hearty pasta and can handle a hearty sauce. One of my favorites is this classic Italian sugo all’aglione (sauce with garlic and tomatoes). It’s super quick to make and manages to be satiating and light at the same time. A sprinkle of parmesan and you have a ridiculously easy restaurant-quality weeknight meal.
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Spaghetti alla Chitarra
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Equipment
- chitarra pasta cutter ;a pasta tool that uses "guitar-like" strings to cut the dough into long noodles
Ingredients
- 2 ⅓ cups “00” flour, I use Antimo Caputo
- ⅔ cup semolina flour, I use Bob’s Red Mill semolina flour
- 2 large eggs
- 3 egg yolks
- water as needed
Instructions
Make the dough
- Add the flours and mix on low in a stand mixer By hand /Step 1: (or whisk together in a bowl if making by hand).2 ⅓ cups “00” flour, ⅔ cup semolina flour
- Crack the eggs into the flour and using a paddle attachment, start the mixer on low. By hand/Step 2: pour the flour into a mound onto a board and make a well in the center with the back of a 1 cup measuring cup. Crack the eggs into the well and use a fork to start blending the eggs into the dough, pulling a bit at a time into the flour.2 large eggs, 3 egg yolks
- Speed up the mixer and add a bit of water 1 Tablespoon at a time, as needed to form a ball. Cnce the dough form a ball, turn off the mixer and turn the dough onto a floured board. Knead for about 5 minutes until somewhat smooth.By hand/Step 3: Add water as needed about 1-2 Tablespoons at a time to bring the dough into a bowl. Sprinkle the ball and the board with flour and knead until fairly smooth, about 5 minutes.water as needed
- For both methods, cover the dough with a clean cloth or plastic wrap and rest for 30 minutes.
Cut the chitarra:
- After making and resting the dough, cut the dough into quarters. Take one piece and flatten it with a rolling pin on a floured surface. Once it’s approximately 6”w x 9” long, flour it on both sides and place it on the chittara.
- Use a rolling pin to roll the dough back and forth over the strings of the chitarra pushing down as you go. The noodles will cut and fall into the box below. Repeat with the remaining pieces of dough.
To cook:
- Bring a pot of water to boil. Once boiled, add a handful of kosher salt or sea salt. Add the pasta in the boiling water and cook for 2 minutes.
