Italian Pasta Chitarra with Rolling Pin

Prepare to make homemade pasta that any Italian grandmother would be proud of. All you need is flour, egg, and your Italian Chitarra Pasta Cutter—the pasta-making essential. Made of natural wood and strung like a guitar, the chitarra (pronounced key-tahr-rah) reflects the musicality and artistry that Italians bring to their cuisine.

Click here to learn how to use this product!

DETAILS 

• Made by artisans at Verve Culture in Italy
• Chitarra: 15" x 7.75" x 3.25"
• Rolling Pin: 9.5" x 1"
• Care Instructions: Hand wash only. Use a pastry scraper to remove any sticky pieces of dough. Treat wood and wires with food-safe mineral oil to keep your chitarra in prime condition. Never run through the dishwasher. Store in a clean, dry place. Over time, strings may become loose. To tighten, us a large flathead screwdriver to rotate the two silver screws until strings are taut. 

ABOUT THE ARTISAN

The craftsman who works these items by hand is full of meaning, it prefers the slow and meticulous work of the hands and the great attention to produce not only well-made objects but also to the diffusion of a message of simplicity which is at the same time full of sensations and memories of distant times, of the grandparents, of the youth lived in the almost forgotten small villages of our splendid region.

PASTA RECIPE FROM VERVE:

Making homemade pasta is not only simple and easy but it is also a healthier alternative to store-bought pasta. With just two basic ingredients, you can create a delicious, fresh, and flavorful pasta that is perfect for any occasion. In this recipe you will find ingredients and directions for making pasta dough from scratch. So grab your apron, and let's get started!

Ingredients:

• 2 cups of flour ("00" soft wheat flour preferred - if not available, all-purpose flour will work)
• 2 large eggs
• extra flour or water as needed

Instructions:

• Start by making a mound of the flour directly on the countertop. Make a deep crater in the top and add the eggs.
• Knead the dough on a lightly floured surface for about 5 - 10 minutes until smooth and elastic.  Add water or flour as needed until the consistency is similar to play-doh.
• Cover the dough with plastic wrap and let it rest for at least 30 minutes. This will allow the gluten in the flour to relax and make the dough easier to roll out.
• Roll the dough into thin sheets using a rolling pin or pasta roller. The thinner the sheets, the more delicate the pasta will be (recommended 1-2mm).
• Cut the sheets into rectangles.

PASTA CHITARRA: Place rectangles on top of chitarra wires. Use rolling pin with light-to-moderate pressure to cut the strands.

PASTA CUTTERS: Roll pasta rolling pin cutter across dough with hard pressure.

KNIFE: Use a knife to cut desired noodle length into the rectangles.
Let the pasta air dry for about 15 minutes in swirled nests on a floured surface or hand on a pasta drying rack.

Gently place the noodles in a large pot of salted water for about 2-3 minutes, or until it's al dente (pasta should rise to the top). Be careful not to overcook the pasta, as it will become mushy.
Drain the pasta and serve it with your favorite sauce, or top it with grated cheese and fresh herbs.