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The Chitarra (pronounced key-tahr-rah) is a pasta maker believed to have been invented in the Chieti, Abruzzo region in central Italy around the 1800s.
Pasta alla chitarra is one of the many typical dishes of Abruzzo.
In Abruzzo it is eaten in many ways: with pork sauce or along the coast with fish sauce; the guitar, however, finds its maximum expression in the Teramo version with the famous “pallottine”.
 
The Eppicotispai chitarra (guitar in Italian) has strings set 3mm apart on one side for angel hair, 5mm apart on the other side for fettuccine. In the center of the device is a slanted board designed to allow the cut pasta to slide off easily once it's been cut by the strings. Simply use a rolling pin, flattening and pressing the dough through the wires.
An artisanal product made in Italy of natural wood. Handwash recommended.
 
Facts:
“Lu Carrature”, is the typical instrument used to make pasta alla chitarra. Surely the name derives from an Abruzzese declension of the French term “carrer”, which means “to square regularly”. This tool technically consists of a rectangular wooden frame, with many steel wires placed next to each other at a distance of just over a millimeter, held tight by a large number of "keys". This device certainly gave its name to pasta, which is very reminiscent of the musical instrument.
 
Note:
Rolling pin not included