Pasta Chitarra, Small

Pasta Chitarra, Small

Imagine you are sitting in Venice, at the foot of the Rialto Bridge in a small restaurant, watching the hustle and bustle on the bridge and on the Grand Canal. It is a warm summer evening and you are enjoying a glass of red wine. What goes best with it? Pasta, of course. But since you're sitting at home just imagining it, we have just the thing for you. With the Chitarra you can easily make your own pasta at home. Put yourself mentally to Italy and bring Italy home.

Application

Make your homemade and traditional spaghetti alla chitarra. This is the so-called spaghetti with a square cross-section, which is made from durum wheat. Or how about taglierini or tagliatelle made from egg dough? Go ahead and start making pasta. All you need is a delicious dough and roll it out. Place the dough sheet on the metal wires and roll it with a rolling pin and you have homemade spaghetti that will fall. Either you put them directly into boiling water or you leave them on our Pasta wood drying frame dry and enjoy them at another time.

Features

The chitarra was made by hand, from untreated beech wood. The metal wires are made of stainless steel. The size of the Chitarra measures 38 cm long, 20 cm wide and 8.2 cm high. With the narrow side of the chitarra you can make taglierini, with a length of 27.7 cm and 3 mm wide. With the wide side you can make tagliatelle, with a length of 27.7 cm and 6 mm wide.

Cleaning

The frame can be cleaned after use with a cloth soaked in lemon juice. The wires can be cleaned carefully with a damp cloth. Please do not immerse in water, wash off and also do not put in the dishwasher!

Tomatoes tagliatelle recipe

365 g white flour
35 g tomato powder
4 pcs. Eggs
4 tbsp. olive oil
1 tsp. salt

1. Put the flour on a clean work surface and make a well in the middle.
2. Now put the four eggs and the olive oil in the well.
3. Sprinkle the salt all around the flour.
4. Now whisk the eggs with a fork, always taking some flour away from the edge.
5.As soon as the mixture starts to thicken, put the fork aside and start to knead it carefully with your hands.
6. Make sure you use all the flour.
7. The dough should be smooth and slightly leathery. If the dough is too dry and crumbly, you can add a little water.
8. Now wrap the dough in plastic wrap and chill it for an hour.
9. After the dough has been chilled, you can take it out of the fridge, cut it in half and put one half back in the fridge.
10. Dust your work surface with a little flour and roll out the dough lengthwise. Make sure that you do not roll it out wider than the pasta machine.
11. Set the thickness of the pasta machine to level 0 and run the dough through once.
12. Now set the thickness to level 1 and run the dough through again.
13.Repeat this process until you reach level 7.
14. The dough should now be a 1 mm thick sheet.
15. Place the sheet on the chitarra and use the rolling pin to push the dough through the wires and you have wonderful tomato tagliatelle.