home or Register

Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
more about lidia ›

My Mother's Chicken and Potatoes
In my family, favorite dishes are always being ...
see all
lidia's recipes ›

Lidias Common Sense Cooking: Finding Fresh Eggs

see all lidia's videos ›

see all of lidia's photos ›

How do you use a chitarra in the kitchen
If you travel to Abruzzo, or have an Abruzzese family as your neighbor, and there are many immigrants ...
see previous tips ›
see next tips ›

Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao " and...
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week."  For more information on...
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!
April 4, 2014
How do you use a chitarra in the kitchen

If you travel to Abruzzo, or have an Abruzzese family as your neighbor, and there are many immigrants from Abruzzo that came to America, you most likely have heard and or tasted Maccheroni alla Chitarra. A chitarra is a rectangular pasta cutting instrument with a wooden frame and metal strings on both sides. The fresh pasta sheets are easily cut into maccheroni by pressing a rolling pin over fresh pasta sheets that have been draped over the strings of the chitarra. You and your family will find it great fun to cut pasta dough through a chitarra and then enjoy the pleasures that only fresh homemade maccheroni's distinctive textural character can give. This instrument is now readily available in the United States. I recommend a traditional chitarra, with two sets of strings on the frame, which allow you to cut very thin pasta strands (especially nice for cooking in soups) as well as a perfect thick, four sided maccheroni. Make them once, and I am certain you will use your chitarra often. And remember just as a guitar needs to be tuned before playing, so does the maccheroni chitarra. Before each use, pluck on the strings and make sure they are taut and properly set in their notches on the chitarra frame. Most chitarra have instructions for tightening the strings, usually a simple matter of turning the knobs that hold them.