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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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Tajarin Pasta with Truffle Butter
When you have a white truffle, enjoy it just as...
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Lidias Common Sense Cooking: Finding Fresh Eggs

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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 celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham" and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see" Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
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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.