Get your copies now through
Amazon, Barnes & Noble, Powell's or Indiebound.

16 responses to “Farro Pasta alla Chitarra”

  1. JA

    You constantly amaze me with your ability to find new (to me anyways) processes and tools. Research pays off, right?

    I have been playing with different flours recently as I attempt to make lighter whole grain breads. My latest adventure with a high percentage of spelt, led to an almost black loaf that had some fantastic flavor going on. One day I’ll try my hand at making pasta…

  2. lanesvillelady

    Interesting – didn’t know about a Chitarra “harp” pasta maker before this post. Actually sounds like fun to do.

    Holly did it again with the placemat swirls matching the curls of the pasta! Also love the perspective in last photo emphasizing your hand placing the pasta on the plate.

    Reading your blog and seeing Holly’s photos are a real treat!

  3. Holly Heyser

    Lanesville Lady: ding ding ding ding ding! You nailed it!

    The funny thing is that Hank noticed yesterday that I’ve put out that cloth for pasta many times before, which I hadn’t realized. But this is the first time we noticed how well it matched the pasta. There’s something about this pasta in particular that really goes well with the slightly rough curves of the cloth design.

  4. Karen

    Using a chitarra must be like making music and making pasta at the same time and what could be better than that!. Great photos!

  5. Dawn (KitchenTravels)

    Laughter. Nothin’ better. I like the fact that Holly has included you in some of the photos, Hank. My friends always ask me why I’m never in my blog pics… it’s because I’m always the one behind the camera!

  6. Tovar Cerulli

    Great post and pics, Hank and Holly.

    We made pasta a few weeks ago, when my stepson and his wife were visiting. We sliced it fettucini-width and had it hanging over the bars of a clothes drying rack between the dining table and the kitchen. It felt just a tiny bit like an old-world kitchen in the village where Catherine’s grandmother grew up, in the hill country inland from Naples.

  7. Kate@LivingTheFrugalLife

    Looks awesome, Hank. Glad to see you back on your feet after such recent hard knocks. Your noodles resemble the strangozzi (also sometimes spelled stringozzi) of central Umbria. They are thick, ropey, and substantive, apparently/possibly referencing the garrote in both form and name. They were definitely square-cut noodles. But all the strangozzi I was ever served were just slightly irregular and twisted, so I guess they weren’t made with a chitarra. Usually they were sauced with a tomato-cinghiale concoction.

  8. Carol

    Great post! I love my chitarra, too. The square shape of your pasta, and its color, reminded me of Japanese soba noodles, made with buckwheat. Have you ever made those, and do you have a recipe? I’m now inspired to try! With the warm weather we’ve been having in L.A., cold soba with dipping sauce sounds awfully good…

  9. Judith Klinger

    Congrats & Auguri on the Beard & IACP nomination! Bravo!

    I live in Umbria most of the year and use and love my chitarra all the time. Pasta thickness is strictly a matter of personal taste/preference. There are no pasta-thickness police that I know of! I like it as thin as possible, so I can see the grain of my marble table when I roll it out (much quicker than the Atlas, IMHO).

    Strangozzi or strangoprezzi (strangle the priest…who’s says the Italians don’t have a sense of humor about religion?) isn’t made on a chitarra. It’s another cutting device, but it’s all a variation on a theme.
    A good torchio is hard to come by… absolutely look for brass dies and get one with a seat because you’ll need it. Email if you want some more info. Or… we can talk in Portland!

  10. Kristine

    Received a chitarra from family in Giulianova this summer. My husband had researched his family in Italy and we had a 1st meeting/reunion this July in Giulianova. The Italian’s repeatedly said they’ve been waiting nearly 70 years for an American Giorgini to come home…. Beyond fantastic trip. During our first meal there – we had pasta alla chitarra, and I was over the moon about the pasta. The family presented me with my own chitarra before we flew out. (had to scramble w/ the RyanAir carry-on restrictions, but it was worth it!!)

    I’m using it for the first time this weekend and I sure appreciated the advice on the dough from this site. – grazie mille

  11. Jaeny@Wheat Free Cake

    I’ve never seen this much passion in making pasta before. I know I’ve read plenty of pasta making articles but quite a few gave details like yours did. I would definitely want to get a hold of a chitarra and see what kinds of pasta I could make from it. Though I’ve always had this experience where manually doing things is much easier than doing the machines, but hey, I need a laugh too :)

  12. Ida

    Hey Hank
    You don´t know, how long I´ve been looking for this recipe – thank you very much! I was in Abruzzo a couple of years ago and was lucky enough to receive an invitation for dinner at a friends house and his mother served a dish made of pasta Chitarra-fashion. I loved it and since then I´ve been wondering how it´s made – I simply have to try it myself! So thank u very much for that!

  13. Barley Scones with Rhubarb-Ginger Jam | Diary of a Tomato

    […] I’m a terrible shopper while traveling. Fortunately, the Gardener is not. Other husbands may bring home gifts of meat. Much like the Will Ferrell character in the movie Stranger than Fiction, mine brings me flours. There was buckwheat flour from a trip to Switzerland, next farro flour from Italy, then barley flour from Iceland. As I recall, each was put to use in making pasta — buckwheat pizzoccheri, farro cavatelli, and barley orecchiette. More recently, delving deeper into baking has expanded my way of thinking about these less common or, as Hank Shaw calls them, alternate flours. […]

  14. Maltagliati with Kale Pesto, Yellow Squash, and Burrata | Squash Blossom Kitchens

    […] pasta dough, rolled out and cut with a pastry roller into large diamonds.  The most recent was this farro flour recipe, which has a hearty texture and more substance.  I’d recommend the farro […]

Leave a Reply