Spaghetti alla chitarra gets its name — and its unmistakable square-cut bite — from this traditional wooden frame strung tight with steel wires, just like a guitar. Roll a sheet of egg pasta dough across the strings and press down with the included rolling pin: the wires slice clean, square strands in one motion, no pasta machine required.

• Authentic square-cut noodle: Unlike a pasta machine's flat ribbons, the chitarra's wires produce a squared cross-section that's rougher and more porous — built to grip a simple tomato, butter, or oil sauce rather than let it slide to the bottom of the bowl.

• Solid wood frame: A sturdy wooden frame keeps the wires taut and true, cut after cut.

• Includes the rolling pin: Everything you need to go from a rolled dough sheet to finished spaghetti alla chitarra in one pass.

• Works with a classic dough: Pairs with a straightforward egg pasta dough — no special recipe required, just a sheet rolled to a medium thickness.

Why you need this

This is the tool behind true Abruzzese spaghetti alla chitarra — the dish that gave the tool its name. If you've ever wanted spaghetti with real bite and a sauce that actually clings instead of pooling at the bottom of the bowl, this is how it's traditionally made. New to the technique? Read our step-by-step guide to working with the chitarra for dough thickness, pressure, and troubleshooting tips.

Care: Hand wash and dry the frame immediately after use — the wood shouldn't soak or go in the dishwasher. An occasional wipe with a food-safe mineral oil keeps it conditioned.