Eppicotispai "Chitarra" Pasta Cutter with 32cm/12.5-Inch Rolling Pin

Lovely Chitarra. Good Size, easy to use, the results were amazing! The seller sent it on time. highly recommended!

The item seems well made and is better than the photo description in that it is two sided with one side having wider strings than the other. The quality of the wood is good and the finish was much better than anticipated. All in all for twenty odd pounds packaged and delivered with a rolling pin it is really good value. The strings sound musical too. When I was looking at these there was a site which described how to make one. At this price it seems a lot simpler and probably cheaper just to buy it. I have not used it yet so cannot describe it in operation; but seeing & holding it I am confident it will work just fine.

I have used this three times now and once you get the hang of getting the dough right it's very easy. The dough should be made from fine Semolina (ideally Italian semola but it's hard to find around here). The first time my dough was a little too wet and everything stuck together, and the second time I used a dough made from just semolina and water, as described in the Geometry of Pasta and although it worked I found the pasta to be a little brittle, and so this morning I used 300g semolina, 2 eggs, and some water and it's worked much better. I also read somewhere that you shouldn't rest the dough as you usually would, but use it straight away, so it's quicker than making pasta by other methods. Another advantage for those of use with small kitchens is that you don't need much space to use it. You roll your pasta dough out to about 5mm, make sure it's no bigger than the chitarra (or it will stick to the ends), place it on the chitarra, and use the pin to roll it. Give the wires a tap to encourage the pasta to fall through, and push any reluctant strands. When it's all through just tip everything onto a dry tea-towel. I like to separate the strands to make sure they don't stick together if I'm not cooking it immediately. I read that it's traditionally served with a spicy sauce made from diced lamb and hot peppers, although I haven't tried that yet. I made a sauce with julienne vegetables previously but today I will make one with mushrooms, olives, anchovies, and chilli.

I'm Italian and this is a very good Chitarra Pasta cutter!!! used already a lot of times and does the job perfectly!!!

I have made pasta once and it did work well :-)

This little wooden thingie is so easy to use. I put a flat knife under the strings to help pick up the noodles.Then twist the knife to drop the noodles onto my noodle rack...but I just had an idea to use the noodle rack rungs instead...will have to try it. If you make thin or med thin tag you will love this ..so fast.

Really cheap and poorly made... it does the job, just about, but that’s all I can say for it. I also notice the price has dropped since I purchased it, which is for the best because I feel really ripped off. Some of the wires have snapped and the unit it’s self doesn’t sit flat on the work surface so it very wobbly. I wouldn’t buy this again in hindsight.

Saw someone using one of these 'guitars') on the TV - and, having researched them this was great value, arrived speedily too. Looking forward to making my first real pasta now, wish me luck!