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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.
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Shrimp in a Chunky Marinara Sauce
This dish is excellent served as a main course ...
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Lidias In the Kitchen Tip - Garlic

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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 ...
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Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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April 4, 2015
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.