A traditional instrument for cutting fresh pasta sheets, the chitarra (KEY-tarra) has ancient origins in the Abruzzo region of Italy. Master handcrafters from Pretoro hand-string two sets of zinc-coated steel wires on the varnished ashwood box. One side yields evenly cut fettuccine, and the opposite side, delicate angel hair. Clean with brush. Do not use water. Faithful mate to the chitarra is the rolling pin that helps flatten the dough and then press and cut it through the wires. For best results, we recommend this 20" French-style beechwood rolling pin.

Find recipes, techniques and tips in our new Things Cooks Love cookbook. Click here for details.