How To Make Pasta Shapes

6 Easy Pasta Shapes You Can Make Without a Pasta Machine

Using common kitchen utensils, you may create interesting shapes for your pasta. Everything from one-pot pastas to handmade hand-pulled Chinese noodles will be featured this month as part of a month-long celebration of pasta and noodles in every form. Continue to check back here for the newest recipes and articles from Slurp! The Everything Pasta and Noodle Issue. Don’t forget to also follow us on Instagram for more unique material. If you believe you require an apastamachine in order to create fresh pasta from home, think twice.

You don’t even need to buy any special equipment.

To get started, you’ll need a recipe for pasta dough.

You can add color by adding spinach or beets, or keep it simple by using plain pasta.

Homemade pasta dough, 3 ways

A rolling pin and some elbow grease will suffice if you happen to own a pasta machine, but if you don’t, you can always use a rolling pin and some elbow grease to roll out your dough (we have a tutorial for that here). There’s also additional information on how to make handmade pasta in this section.

6 easy pasta shapes to master at home—plus sauce pairings

The simplest “form” to manufacture at home is long noodles from hand-rolled sheets of pasta dough, which may be cut with a kitchen knife into long noodles. Here’s how it’s done: Making pasta dough is simpler when it is divided up into even handfuls with a dough cutter, which makes it easier to work with as well. — To thinly spread out one piece of the pasta dough on a floured (or fine semolina-dusted) surface, make use of a rolling pit. Roll it up into a loose log and cut it into equal strips of the required size by slicing it lengthwise across the log (thinner for tagliatelle or fettuccine, thicker for pappardelle).

Combine the semolina and form little nests.

2. Homemade gnocchi-shaped pasta

Gnocchi-shaped pasta is a lot of fun to create at home, and it’s quite simple to do so with only a fork. How to manufacture them is as follows: — Divide the pasta dough into 12 inch logs and roll them out to a thickness of around 2 cm/12 in. — Using a pastry cutter (also known as a bench scraper), slice the log into equal-sized, bit-size pieces that are approximately 2.5 cm/1 in. broad and approximately 1 in. long. — Make sure that the tines of your fork are lying at an angle to your work surface and that the scooping curve of the fork is pointing downward towards the work surface when you are using it.

Repeat this process with the remaining spaghetti.

Because they don’t include potato, they’ll be denser than traditional gnocchi, so we recommend serving them with a sauce that will collect in their nooks and crannies.

Prepare the following dishes to serve with them: -Creamy tomato and basil pasta made with 5 ingredients—Butter pasta all’amatriciana—Baked gnocchi with Gorgonzola and spinach

3. Homemade (giant) penne

A fork is all you need to produce gnocchi-shaped pasta at home, and it’s a lot of fun to experiment with! Listed below are the instructions for making them. — Divide the pasta dough into 12 inch logs and roll them out to a thickness of around 2 cm. — To slice the log into equal-sized, bit-size pieces, use a pastry cutter (also known as a bench scraper) to cut it into 2.5 cm/1 inch broad pieces. — Place your fork so that the tines are lying at an angle to your work surface and the scooping curve of the fork is pointing downward towards the work surface, as shown in the illustration.

Repeat this process with the remaining spaghetti.

Given that they don’t include potato, they’ll be denser than traditional gnocchi, therefore we propose a highly sauce accompaniment that will collect in their nooks and crannies.

4. Homemade farfalle (bow-tie pasta)

I think this is my favorite shape to fold by hand at the moment. In addition to a rolling pin, you’ll need a knife or dough cutter, a pizza wheel, or a pastry wheel to complete the project. Here’s how to make farfalle in your own kitchen: — On a floured (or fine semolina-dusted) surface, thinly spread out the pasta dough using a rolling pit. Divide your sheet of pastry dough into even rectangles by cutting it with a knife, a dough cutter, a pizza cutter, or a pastry wheel with a crinkly edge, like we did, as shown.

To make the butterfly shape, squeeze two fingers together in the centre (or, in my case, my pinky) to form a butterfly shape in the middle.

Turn the bow tie over and repeat the same on the other side.

5. Homemade busiate (spiral pasta)

In appearance, busiate are ribbon-shaped pasta spirals that are twisted together. It is believed that they originated in Sicily, although they may also be found in Calabria. Make them with round-edged chopsticks of uniform thickness or a strong wooden skewer for the best results. Here’s how you go about it: — — Separate the pasta dough into tiny pieces. Pick up a chunk and spread it out with your fingers until it’s about the width of a wooden skewer or the thickness of a thick strand of wool.

long and are equally spaced. Then, in a spiral motion, wrap the string around the skewer. Make a flattened spiral by placing the spiral on your work area and rolling it through one complete revolution. You should now be able to carefully remove the final form from the skewer.

6. Homemade orecchiette

Orecchiette are a type of pasta that originated in the province of Apulia, and they are produced from a semolina and water dough rather than the egg pasta dough that we used for the other forms seen above. A tiny knife with a serrated edge (which helps produce the rough-textured hollow) or an ordinary silver dinner knife (but don’t use a steak knife with a pointed end) can be used to make orecchiette. Making homemade orecchiette is easy if you follow along with our video below:

Homemade orecchiette pasta

— Divide the pasta dough in half and roll each half into logs about 2 cm/12 in thick. — To slice the log into bite-size pieces, use a dough cutter to cut it into equal-sized slices (about 2.5 cm/1 in. broad). Use the knife to scrape the longer side of a tiny portion (the edge that is furthest away from you) as if you were scraping into butter. Place the scarred dough, rough side up and edge up, on your thumb to assist in giving it its characteristic appearance. Have you ever made it before? What is your favorite type of pasta to prepare at home and why?

On September 6, 2021, a publication will be released.

You Can Make Fresh Pasta With a.Cheese Grater?

Pasta Social Club photographer Meryl Feinstein captured this image. Pasta Social Club is a group of people who like eating pasta. Meryl Feinstein, Food52’s Resident Pasta Maker, community builder, and pastaia extraordinaire, writes a weekly piece for the site. Meryl will teach us all we need to know about pasta, from semolina to spaghetti to sauce, and she will demonstrate how pasta is a terrific way to meet new people and have a great time. When you encounter recipes for homemade pasta, they frequently include a lengthy list of gear, including rollers, cutters, stamps, molds, and drying racks, all of which take up valuable counter space.

  1. The pad of your thumb, the tips of your fingers, and even the side of your palm are all excellent pasta-cutting tools to have around.
  2. Yes, the possibilities (pastabilities?) are unlimited, and you don’t need any particular equipment to enjoy them.
  3. They’re also created with durum wheat flour (semolina) and water, which is another ingredient.
  4. Historically, eggs were out of reach for many people living in these areas.
  5. For those who find the notion of making pasta from home intimidating (and I understand how it may be!
  6. As a result, if you’re not happy with the appearance of a specific piece of spaghetti, simply scrunch it up and try it again until you’re satisfied.
  7. I’ve listed some of my favorites below, as well as the common household things that may be used to make them.

The list begins with the easiest items and progresses to the most difficult. Do you have any other questions? This helpful guide, which includes answers to frequently asked questions about pasta, should be of assistance. It’s possible that this is all you’ll need—if even that!

  • These “tiny hollows” have a similar appearance to miniature seashells and are commonly created with the side of the thumb or the tips of two fingers
  • What it is What you’ll need is the following: A hardwood surface has been chosen. If you want to make the textural version, which is also known as gnocchetti sardi or malloreddus, take a fork or the back of a fork, fine cheese grater, meat mallet, crystal rocks glass, or the side of a ridged ramekin and go to work. How it’s created is as follows: Roll a part of the dough into a rope approximately 12 inches in diameter and cut it into pieces ranging from 12 to 1 inch in length. Push the dough forward over a wooden board or rough surface, pressing hard with the side and pad of your thumb, to form a hollow interior. Don’t be afraid to apply the pressure—you want them to be as hollow as possible so that they can reach for the sauce. What to pair it with: With hearty meat or vegetable-based sauces that are typically spicy, and topped with cheese, this dish is sure to please. A classic and delectable mix of broccoli, garlic, and chili is available
  • What it is is as follows: “Capunti,” which literally translates as “dug into,” is a handmade pasta from Puglia that is shaped to look like the interior of a bean pod. What you’ll need is the following: It’s in your hands
  • How it’s created is as follows: Roll a portion of dough into a long rope and cut it into pieces that are approximately 1 inch in diameter. To taper the ends of each piece, roll it back and forth between your hands while applying increasing pressure to the ends of each piece. Line up your three middle fingers across the thicker core of the dough and dig them into it with your index and middle fingers, then draw the dough firmly towards you in a single, assured motion. You should be able to flip the dough over and see a deep impression of your fingers on it. What to serve it with: You can serve it with almost anything, from vegetable-forward sauces to a spicy sausage ragù. Alternatively, you may try my recipe for a delicious roasted garlic sauce.
  • I’d have to say that these “small ears” are my favorite type of pasta if I were to choose one. Even while orecchiette may be found all across central and southern Italy, they’re most well-known in Bari, where a group of women has been shaping the design for several generations. The thick ridges on the outside are well suited for squeezing sauce out of the bottle. What you’ll need is the following: A wooden board and a butter knife with a serrated edge
  • How it’s created is as follows: Roll out a rope of dough and cut it into pieces that are approximately 34 inches in length. Keep your butter knife firmly in place at a 45-degree angle and draw the dough towards you, keeping the serrated edge moving, until it folds in on itself like a piece of cavatelli. By inversion, you may expose the rough core of the dough. If necessary, you can stretch the dough a little to form a little cup-like shape. The greater the amount of pressure you apply to the knife, the more prominent those ridges will become. What to pair it with: Although it is frequently prepared in the traditional way, with broccoli rabe and sausage, it also works well with vegetable sauces and beef ragu
  • It is also available in a variety of sizes.
  • What it is is as follows: Busiate are a hollow spiral-shaped pasta from Sicily that is reminiscent of a telephone wire in design. Traditionally, busiate were formed by rolling the dough along a busa, which was a native reed, until it was finished. Traditionally, a ferretto, which is a long metal rod, is used for this purpose. Me? I purchased a knitting needle and a set of wooden skewers from my local craft store, and they have proven to be excellent investments. What you’ll need is the following: A rolling pin and a fine knitting needle or a wooden skewer are both useful tools. How it’s created is as follows: With the use of a rolling pin, flatten a chunk of dough into a 14-inch plank, and then cut it into 1/2-inch strips. Roll the strips into thin ropes and cut them into lengths of approximately 4 inches. Place each piece upright on a wooden surface, and then insert the knitting needle at the top at a 45-degree angle—the result should appear like an upside-down V. Repeat for the other pieces. Roll the other end of the needle with the dough in a wide, downward curve while holding the bottom end of the needle in place. It will spontaneously coil into a spiral as a result of the force of gravity. Release the needle by gently twisting it. A dry dish towel or a semolina-floured tray can be used to keep busiate fresh for several hours or overnight to keep their form. What to pair it with: With pesto trapanese (a tomato- and almond-based pesto) or any lighter, vegetable-based sauce, for example
  • Lorighittas, which resemble little braided rings, are created exclusively in the Sardinian village of Morgongiori and have a long history of production. Because the pasta is so delicate, it has not been automated in its production—but don’t let that prevent you from trying it! They may take a long time to make, but they are well worth the effort, and they are especially rewarding when done as a group activity. What you’ll need is the following: Dexterity and patience are required. How it’s created is as follows: A portion of dough should be rolled into a long, extremely thin rope. Pinch the ends of the rope together to secure it after wrapping it around your three middle fingers twice. Remove your fingers and carefully grasp the loops where they cross each other. Starting at the bottom, where the ends have been sealed, carefully twist the strands together, as if you were winding a watch, until they are all connected. It is recommended that you watch thePasta Grannies YouTube video in order to get the full experience. Place the lorighittas on a dry dish towel or a baking pan dusted with semolina for several hours or overnight to ensure that they retain their form. What to pair it with: With a tomato-based sauce and a sprinkle of Pecorino, this dish is typically served with chicken.
See also:  How Much Sauce Per Pound Of Pasta

What is your favorite type of hand-rolled pasta to eat and why? Please share your thoughts in the comments section. Meryl Feinstein is a chef and pastaia who left the corporate sector in 2018 to pursue a career in the culinary industry. As soon as she graduated from the Institute of Culinary Education, Meryl got her start in the industry, working for renowned New York eateries Lilia and Misi, where she was a member of the pasta manufacturing crew. It was during this time that Meryl launched Pasta Social Club, a platform that connects people together through a common love of cooking, learning, and forging relationships both on and off the internet.

Her meals are inspired by her travels around Italy, her continued investigation into the rich history of traditional pasta-making, as well as her Jewish ancestry.

Homemade Pasta Shapes: Cool Pasta Shapes to Make at Home

It is a custom that dates back hundreds of years to make homemade pasta shapes; nevertheless, this practice is in risk of being replaced by packaged, store-bought dry pasta. Make no mistake about it: making pasta by hand is not nearly as tough as you may imagine. Making creatively formed pasta is not only pleasant, but it is also gratifying in the end. To create pasta, we only need a few ingredients: flour, egg, salt, and a touch of extra-virgin olive oil. When it comes to shaping the dough into a ball, we may even use an apasta machine to expedite the procedure.

In addition to cutting spaghetti and making farfalle forms, we can also create lasagna, tagliatelle, fettuccine, cavatelli, capitelli pasta, and many other types of pasta.

How to make homemade pasta shapes

Making handmade pasta shapes may be accomplished in three ways: entirely by hand, with a pasta machine, or a mix of the two methods. Whatever way you choose, though, you must begin by preparing fresh pasta dough from scratch first. Once we have our dough, we can roll it out and shape it into the various sorts of pasta noodles we choose. How to create fresh egg pasta dough from scratch is demonstrated here.

How to make fresh egg pasta dough

  • 4 big eggs, 1 teaspoon of salt, 1 tablespoon of olive oil
  • 2 1/2 cups all-purpose flour


  1. In a large mixing bowl, whisk together the flour, salt, and olive oil. Make a well in the center of the mixture and carefully crack your eggs into it. Using a fork, softly whisk the eggs, then gradually fold in the flour with your hands until you get a texture that is somewhat stretchy
  2. Extra egg can be added if your dough is too dry, and additional flour can be used if it is too sticky. Once you’re satisfied with the dough, take it to a floured work surface and knead it for the next 10 minutes, making sure it stays in shape. By the time you’ve finished kneading the dough, it should be a bouncy ball of dough. Allow the dough to rest, covered and at room temperature, for half an hour before continuing. We may begin shaping the dough into pasta once it has rested for a while.

Please keep in mind that you may expedite this procedure by combining all of your ingredients in a food processor and churning everything into a dough. Despite this, you will still need to knead the dough by hand.

How to shape homemade pasta

Once our dough is done, we’ll need to form it into the shapes that we’ll use for our pasta. Make flat sheets of pasta to begin with, so that they are easy to cut after they are finished. The most efficient method for accomplishing this is to divide your ball of dough into four pieces before running it through a pasta machine. When you use the pasta machine, you may get a long, thin sheet of spaghetti that is easy to cut into more intricate forms later on. You may also use a pasta maker to create basic pasta shapes with no work on your side.

In order to create more intricate pasta shapes and names, we must first run the dough through a machine to flatten it before continuing to work on the pasta by hand.

Things really start to get interesting in the following section, where we’ll show you how to make our favorite pasta shapes and knife-cut noodles by hand.

Different pasta shapes to make by hand

Farfalle pasta forms are similar to little bow ties, with a playful little twist in the centre, which gives this pasta its distinctive appearance and flavor. Farfalle are made by cutting a huge sheet of flat dough into little squares, which is the first step in the process. They may be made as large or as little as you like. After that, you take each square and twist it in the middle to make the bow tie, as seen below. After that, you may slightly twist each end to give it that particular farfalle appearance.


Despite the fact that fusilli is a dried pasta staple, we can simply produce these spiralized pieces of pasta at home. Before we can begin to create fusilli, we must first cut our sheet of pasta into long, thin strips that are approximately an inch broad. After that, we’ll need to wrap each strip up so that it has a thicker, rope-like appearance. From here, you may twist the rope to create the spiral fusilli shape, and then cut each rope into smaller, bite-sized fusilli pieces with a sharp knife to finish.


It is enjoyable to form cavatelli by hand, but it takes a little skill and ability to make it just right the first time. Cavatelli are little pieces of coiled pasta with a hollow, open core that are commonly used in Italian cuisine (sort of like a small, rolled shell). Prepare your dough by rolling it out into long sections or a thick ‘rope,’ and then slicing the rope into half-inch pieces. Place your pieces on a floured surface, then fold one side over towards you to form a hollow shell. Repeat with the remaining pieces.


Pappardelle is a long, thick pasta that is one of the simplest to prepare by hand, according to some. All you have to do is roll your pasta out into a large sheet and then cut it into ribbons with a 1-inch diameter that are uniformly spaced. This is one pasta dish that is difficult to make wrong, making it ideal for novices!


Tiny circular pasta pieces known as orecchiette (or’modest ears’) are thought to be shaped like human ears because of their small size. They are a little more difficult to create than cavatelli, but that is part of the joy of making them. To begin, roll the dough into long ropes that are approximately a quarter of an inch in thickness. Cut the rope into much smaller pieces, and then use a knife to hollow out the center of each piece of the rope (wrap the dough around the knife to get the shape).

How do I cook homemade pasta shapes?

Once you’ve fashioned your own fettuccine noodles or hand-rolled ravioli, it’s time to get the pasta on the stove and cook it! Fresh pasta takes no time at all to prepare, and for the majority of fresh pasta varieties, we can just boil it for 2 to 3 minutes in lightly salted water. Some forms of pasta, such as thicker spaghetti, may take a minute or two longer to cook than thinner varieties. It is possible to preserve fresh pasta in the refrigerator for 2 to 3 days, or to freeze it for up to several months.

That’s how to make homemade pasta shapes!

Not too tough, was it? Isn’t that the truth? You should start by rolling out thin pasta dough using your pasta machine before producing any other types of pasta. This is true whether you’re making hand-rolled pasta, swirly pasta, circular pasta, small round pasta, or any other pasta forms. Starting from there, you can get technical, you can get artful, and you can get creative by hand-shaping your own pasta (and with the help of a sharp knife).

If you want to make handmade pasta shapes in the future, you may save this page for future reference. Do you want to know how to make handmade pasta like a pro? Check out this step-by-step instruction that is completely free: Comments will be reviewed and approved before they are shown.

Cutting and Shaping Pasta by Hand

The forms and sizes of homemade pasta can be varied, although the variety is restricted in contrast to dried pastas produced by industrial processes. Hand cutting can be used to create some shapes and sizes, but a machine and specific cutting rollers and dies are required to create many others. Below is a list of some of the most popular shapes and sizes that may be formed using handmade pasta, as well as instructions on how to cut them.

Noodles:After the rolled out pasta sheet has dried for approximately 15minutes, place it on a lightly floured work surface. Dust the sheetlightly with flour.
  • Fold a 2 to 3 inch piece of spaghetti up and away from you, starting at the end that is closest to you. Maintain this folding motion until the entire spaghetti sheet is rolled into a flattened roll away from you.
  • To make your selected sort of spaghetti noodle, cut across the flattened roll with a sharp knife to create the width you want. Tagliatelle should be cut at 14 inches
  • Fettuccine should be cut at 1/6 to 1/5 inch (significantly smaller than tagliatelle)
  • Linguine should be cut at 1/8 inch or less
  • Tagliolini should be cut at 1/8 inch or less
  • Tagliarini should be cut at 1/16 to less than 1/8 inch
  • To assemble, unroll the folded noodles and spread them out on a lightly floured surface, a floured dish towel, or a floured dish towel draped over the back of a chair. Allow for a minimum of 15 minutes of drying time before preparing them. The drying phase will allow the noodles to firm up a little bit, which will assist to avoid them from clinging to one another
  • And
Lasagne / Cannelloni / Pappardelle: After the rolled out pasta sheets have dried for approximately15 minutes, place one on a lightly floured work surface.
  • To square off the edges, use a knife or a fluted pastry wheel to cut the pasta sheet into pieces that are a good size for the sizesheets you will be cutting later. The size of a 9 x 13 inch sheet is ideal for 3 x 13 inch lasagne strips, and the size of a 7 x 10 inch sheet is ideal for 3 1/2 x 5 inch rectangular lasagne sheets.
For various pasta types, cut according to steps shown below forlasagne, cannelloni, and pappardelle.
  • It is possible to cut lasagna into strips in a number of different ways. It may be sliced into long strips or into rectangles. It can also be baked. Strips are typically 3 to 3 12 inches broad by 13 inches long, depending on the manufacturer. Wavy edges are created with the help of an inverted fluted pastry wheel, but straight edges are achieved with the help of a knife.
  • In order to make a straight edge on the rectangle lasagne sheets, the rectangle lasagne pieces are normally cut to roughly 3 12 by 5 or 4 by 6 inches. To choose what size to use, take into consideration the size of the baking dish that will be used and choose a size that would work best for the dish
  • In the same way that lasagne is sliced into rectangles, cannelloni can be cut into the same form as lasagne. Cut to a size that is most appropriate for your baking dish, which is often 3 x 4 or 4 x 4 inches
  • A flat sheet of pasta can be cut into noodles, or it can be cut into strips from a flat sheet of pasta, as specified in the “Noodles” section. Pappardelle is sliced into strips that are 3 inches wide. They can be sliced with a knife or a pastry wheel with flutes on one side. A ruler may be used to help ensure that the strips are straight and uniform in width throughout the project.
  • Prepare a lightly floured board or a floured dish towel on which to spread the spaghetti. Before cooking, lightly dust the pieces with flour and let them aside to dry for at least 15 minutes. The drying phase will allow the noodles to firm up a little bit, which will assist to avoid them from clinging to one another.
Farfalle:After the rolled out pasta sheet has dried for approximately 15minutes, place it on a lightly floured work surface.
  • Farfalles are made from squares varying in size from 1 12 to 2 12 inches in size. Using a straight or fluted pastry wheel, cut the necessary size squares from the sheet of pasta, keeping the pieces consistent in size with the aid of a ruler. First, cut the sheet into 2 inch strips if you’re making squares 2 inches in size.
  • Strips should be cut at 2 inch intervals throughout the width to produce 2 inch squares.
  • Cut squares in half to produce rectangles measuring 1 x 2 inches
  • Use your thumb and fingers to pinch rectangles together in the centre of the long side, forming butterfly or bow tie forms. It is necessary to wet the fingers and squeeze the forms again if they do not hold.
  • Prepare a lightly floured board or a floured dish towel on which to spread the spaghetti. Before cooking, lightly dust the pieces with flour and let them aside to dry for at least 15 minutes. The drying phase will allow the spaghetti to firm up a little bit and will aid in preventing them from clinging to one another.
Quadrucci:After the rolled out pasta sheets have dried for approximately15 minutes, place a sheet on a lightly floured work surface.
  • Stack the remaining papers on top of one another. Before laying the next layer on top of the previous one, lightly sprinkle each layer with flour. Then, using a sharp knife, cut the stack of pasta sheets into 4 inch strips, cutting through all layers of noodle sheets.
  • Cut across the four-inch-wide strips to produce four-inch strips that are the width of the size square you want to achieve. The most often encountered sizes for quadrucci pasta are 3/8, 11.2, and 34% inch squares. If you want 12 quadrucci, cut the strips 12 inches wide
  • Otherwise, cut the strips 12 inches wide.
  • Cut the 4 x 12 inch strips at 12 inch intervals throughout the length to form 12 inch square pasta pieces
  • Partially dust a work surface or lightly floured dish towel and spread out the squares. Before cooking, gently dust the squares with flour and allow them to dry for at least 15 minutes before continuing. The drying phase will allow the spaghetti to firm up a little bit and will aid in preventing them from clinging to one another.
Fusilli:After the rolled out pasta sheets have dried for approximately15 minutes, place a sheet on a lightly floured work surface.
  • Cut the pasta sheet into 3 inch strips with a sharp knife
  • Set the strips aside.
  • 3 inch strips are cut across the grain to generate roughly 1/16 x 3 inch strips.
  • To wrap the strips, carefully wrap them around a greased woodenstick, one at a time. Remove the strips from the stick with care and set them on a floured surface. The shapes should be reminiscent of a spring. Allow the pasta to dry before boiling it.
Garganelli:After the rolled out pasta sheets have dried for approximately15 minutes, place a sheet on a lightly floured work surface.
  • Cut the sheet into two or two and a half inch broad strips using a sharp knife. Squares may be formed by cutting across strips at 2 or 2 12 inch intervals.
  • Starting in one corner of the square, roll the pasta around a floured wooden stick with a diameter of 14 inches or less, starting in one corner of the square. If you want the pasta to have a grooved surface, set the square of pasta on a grooved board and roll it on the wooden stick while applying pressure to create grooves on the outside surface.
Carefully slide the rolled pasta off the stick. To prevent thepasta from becoming flattened, do not squeeze it as it is pulledoff the stick.
  • Before frying the garganelli tubes, spread them out on a lightly floured board and allow them to dry for at least 15 minutes. The drying phase will allow the spaghetti to firm up a little bit and will aid in preventing them from clinging to one another.
Maltagliati:After the rolled out pasta sheets have dried for approximately15 minutes, place a sheet on a lightly floured work surface.
  • Lightly coat the pasta sheet with flour, and then, beginning from one end, fold over a 2 inch strip of the pasta sheet. Continue to fold this end over until you have a flattened roll at the end of it.
  • Using a straight edge, trim across one end of the strip to make it straight. From the straightened edge, cut diagonally across the board to remove each corner, leaving a pointed end on either end. Slice diagonally across the strip, removing the tip and producing a straight edge once again
  • Continue to cut off the corners diagonally and then the pointed end of the strip until the entire strip has been cut up to this point. Don’t be concerned with cutting pieces precisely the same way each time you make them. Matagliati literally translates as “badly cut,” therefore misshaped chunks should be expected.
  • Separate the layers into single pieces once they have been cut and set on a lightly floured board for at least 15 minutes before cooking. The drying phase will allow the spaghetti to firm up a little bit and will aid in preventing them from clinging to one another.
Orecchiette:Orecchiette are generally made from flour and water dough. Theflour and water are mixed together and kneaded in the same manneras the egg pasta dough but is not rolled out into sheets.
  • Pick up some dough and roll it in your hands after it has been kneaded for a few minutes. Placing the dough on a lightly floured board is a good idea.
  • Begin rolling the dough back and forth in the palms of your hands on a lightly floured surface until it is smooth. Continue to roll the pasta dough until it forms a tube that is approximately 3/8 inch in diameter. Lightly dust the work surface as well as your hands if the dough gets too sticky.
  • To begin, start at one end of the wrapped pasta and cut out pieces that are just less than 3/8 inch thick using a sharp knife
  • Use flour to coat the palm of your hand before placing one of the pieces in the center of your palm. Take your thumb and press it into the center of the pieces of pasta with your other hand to make a disk-shaped pasta. If the dough gets too sticky, lightly coat your hand and thumb with flour before using it. In the end, the shape that is formed is comparable to that of an ear.
  • If necessary, set each piece on a lightly floured surface to dry for at least 15 minutes before cooking. The drying phase will allow the spaghetti to firm up a little bit and will assist to prevent them from clinging to one another.
Orecchiette can be air dried and stored for severalmonths at room temperature. It may take 24 or more hours to dry completely.Cut one open to check for dryness. If you cannot cut it with a knifeit is dried sufficiently. If you cut it open and it is still dampin the middle, it requires more drying.

How to Make Handmade Shaped Pasta

Forget about traditional spaghetti; instead, we’re experimenting with farfalle, maltagliati, and garganelli. Having mastered our how-to primer on how to produce fresh, handmade pasta without using a machine, it’s time to take things to the next level. Consider this: If you thought making shaped pasta from home was beyond of your price range, think again: Making forms like as farfalle, maltagliati, and garganelli is much easier than it appears on the surface. We’ll show you how to do it. When you’re rolling out the dough, take attention to the visual clues that are there: You should roll out the dough until it is thin enough that the outline of your fingers can be seen through it.

  • 1.
  • 2.
  • 1.
  • 2.
  • Pinch in the long ends of the rectangle with your thumb and index finger of the opposite hand until they reach the finger in the middle of the spaghetti, then release the pinching force.
  • 1.
  • 2.
  • Remove the formed pasta from the pen and repeat the process.
  • Formed pasta, like strand pasta, should be cooked within an hour of being shaped or frozen, same as with strand pasta.
  • Splashes of vodka and cream can transform a simple tomato sauce into a sumptuous restaurant dish—or into a heavy, alcoholic blunder—in an instant.

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Home-Made Pasta: Three Pasta Dough Recipes & Ten Different Shapes

Go directly to the recipe. Navigate to the video If you have some spare time on your hands and want to spend it in the kitchen, making your own pasta is an excellent hobby to undertake. We’ve put together three easy pasta dough recipes for you to get you started. Whatever your level of pasta-making expertise, we will show you how to make pasta shapes at home, whether you have a pasta roller or not. Not only will this be a fun activity for the whole family, but we are confident that you will fall in love with the flavor and texture of freshly cooked pasta!

  1. In my second year of university, I learnt everything I know about pasta making from my Italian buddy Giovanni, who is also my mentor.
  2. However, the desire to cook was strong enough to transport a very large equipment across Europe.
  3. I seem to recall a line of young ladies forming outside the restaurant to sample the pasta and see the Italian chef in action!
  4. As an Amazon Associate, I receive commissions on qualifying purchases made by you at no additional cost to you.
  5. In the previous few years, my in-laws have gifted us with an Atlas pasta roller from Marcato.
  6. If I’m being fully honest, I didn’t anticipate the homemade pasta to be that much better than the store-bought kind.
  7. I had very low hopes after watching several expert chefs struggle on Masterchef to roll out the pasta, resulting in it clinging to the work surface and then ravioli bursting and the contents seeping out, so I went in with very poor expectations!
  8. It’s been 5 years, and our packed pastas (ravioli, tortellini, and agnolotti) are still entirely handcrafted in our home kitchen.
  9. It has to be produced from scratch.
  10. Naturally, it will take some time to complete, but the labor involved is so soothing and calming that it will almost seem like meditating.
  11. It’s a great pastime for couples as well as families with children!

Helpful Equipment for Home-Made Pasta:

We’ll show you how to make a variety of pasta shapes at home in the section below. Some of them may be made with everyday kitchen tools, such as a thin metal skewer or a fork, while others require more complex equipment. Other forms will necessitate the rolling out of the pasta dough to a thin layer first. This list contains everything we use that is “home-made-pasta-related,” as well as links to the items we use (in blue) whether you’re interested in producing home-made pasta frequently or just prefer to have all of the equipment you need on hand for when you get the urge to cook.

  • By pulsating the blades, it aids in the distribution of the water or eggs in the flour.
  • The food processor, on the other hand, is incredibly handy for preparing fillings for filled pasta as well as a range of pasta sauces.
  • There are a variety of forms that may be made by hand, including Cavatelli, Malloreddus, Fusilli, and Trofie.
  • Butter Paddles/ Gnocchi Boards (if you don’t have one, use the back of a fork to substitute): Making Malloreddus or Gnocchi with this instrument is a lot of fun.
  • One type of cutter we use has two blades, one for a straight edge and another for fluted edges; this is known as a dual cutter (or a very sharp knife).

We use it to make rolled pasta forms, such as cutting rectangles for farfalle, shaping ravioli, and producing fluted pappardelle, among other things. The following items are required: Dough Scraper/Pasta Cutter (which can be substituted with a sharp knife): This is the one we’re going to utilize.


You can find three basic recipes for pasta dough in the section below. Jump to the RecipeRegardless of which one you choose to cook with, it is critical that you utilize the proper ingredients to ensure success!

Traditional Egg Pasta Dough (Pasta all’uovo):

  • Flour: We prefer to use 00 flour for our pasta dough, but you may also use semolina flour if you want. While you may make pasta with basic or strong bread flour, I find that the pasta comes out a little too stodgy and even chewy when I do. Eggs: Because the eggs in this dough provide all of the moisture in the dough, it is impossible to determine an exact amount. For every 100g of flour, I use a medium-sized egg. If the dough becomes too dry, simply add a tablespoon of water at a time. If the dough is excessively sticky, a sprinkle of flour can be added.

Semolina Pasta Dough (Pasta bianca):

  • Semolina: If you’re preparing pasta bianca, you’ll need a very fine semolina to get the right texture. It is commonly referred to as semolina flour. We tested one and loved it, so here is the link to the one we used: Warm water is recommended for the kneading procedure since it makes the dough more malleable without making it too sticky.

Egg Yolk Pasta (Pasta al tuorlo d’uovo):

Pasta dough can be created only from flour and egg yolks, if desired. This variety of pasta has a strong flavor and a bright yellow color, and it produces silky-smooth pasta when cooked. Despite this, it is more difficult to knead and becomes rather delicate when boiled. For the egg yolk pasta, we utilize 00 flour as a binder. In addition, you will need 3-4 medium egg yolks for every 100g of flour that you use (so around 8 yolks to feed 2-3 people). If you happen to have some extra egg yolks, go ahead and try it!

Which Home-Made Pasta Dough is Best?

Traditional egg pasta dough is an excellent base for both filled and rolled pasta, as well as hand-shaped pasta. When making the dough, it is important to use both the egg white and the yolk to guarantee adequate binding, a robust dough that does not break easily, and a dough that is both flavorful and soft in texture. Despite the fact that the dough is so adaptable, we particularly enjoy using it for filled pastas (such as ravioli and tortellini) and various shapes that need rolling, such as tagliatelle, spaghetti, farfalle, and penne.

Being the richest tasting pasta created with egg yolks, it is best served with a simple tomato sauce or drizzled with extra virgin olive oil to bring out the most in it.

Because there is no egg in it, the protein content is reduced.

Cavatelli, Foglie d’Olivo, and Fussili are some of the hand-shaped pasta shapes that may be fashioned with this dough since it has a particular feel.

How to Flavour and Colour your Pasta Dough?

Green: Baby spinach pulp (also known as baby spinach). Simply place 150g of baby spinach in a colander and rinse under cold water. Pour a full pot of boiling water over the spinach and set aside to cool until it is safe to handle again. Squeeze off as much moisture as you can from the fruit and throw it in a food processor to process. It should be incorporated into the smooth green mixture. Combine the two eggs and the spinach mixture in a separate bowl. To compensate for the excess moisture from the spinach, use around 250g of flour; however, you may need to modify the amounts somewhat as you knead the dough.

If the dough is too sticky, add a little more flour.

To prepare the pasta dough, simply add 1/2 teaspoon of ground turmeric per 200g of flour and proceed as usual.

Squid (cuttlefish) ink is the color of black.

Nortindal Ink is a product that we use and like.

It is packaged in convenient 4g sachets, which makes it easy to use and store without becoming messy! Here is a link to squid ink. Once you’ve done that, go with making your spaghetti as usual (adding some additional time to wash your hands.don’t worry, it will not stain your skin).

Pasta Shapes Easy To Create at Home:

The video below demonstrates how to produce a basic semolina pasta dough and then how to utilize it to make five distinct types of pasta. None of them require the use of a pasta roller, and the majority of them can be produced using ingredients you already have at home. Alternatively, you might use your hands!

  • Cavatelli: Cavatelli is an Italian word that translates as ‘small hollows.’ With nothing more than your hands, you can create the most beautiful tiny pasta form imaginable. The groove in the centre is ideal for squeezing sauce out of the bottle. Malloreddus: Also known as Sardinian Gnocchi, Malloreddus is a kind of gnocchi. Cavatelli and Malloreddus feature ridges on the exterior, which, like Cavatelli, aid in capturing the most amount of sauce possible (always a winner!). To make these, you will need a gnocchi board, although you can get away with rolling them off the back of a big fork to form ridges instead. Spiral-shaped pasta that may be prepared at home with the use of a metal skewer or any other thin metal rod is known as fusilli al ferretto. It will take some practice (as seen in the video above), but once you have perfected the method, you will have a delicious bowl of homemade Fusilli al Faretto in minutes. Trofi: twisted pasta from Liguria
  • The word ‘trofi’ comes from the Ligurian verb ‘to rub,’ which refers to the motion necessary to shape them. Olive leaves, or foglie d’Olivo in Italian, are a simple and quick dessert to make with only a butter knife and a few simple ingredients. Make them using a green (spinach) colored pasta dough for a different look. A platter piled high with tiny olive leaves appears to be a work of art.

If you have a pasta roller:

If you have a pasta rolling machine and would want to utilize it, there are a plethora of other forms you can make with your pasta dough that you may experiment with. The video below demonstrates how to produce a basic egg pasta dough (Pasta all’uovo) and how to shape it into six different pasta forms.

  • Lasagne Sheet: A lasagne sheet is the starting point for all rolled pasta. To make a fresh home-made lasagne sheet, just lay out your pasta dough and cut the sides to create a rectangle
  • Linguine is a kind of spaghetti that is flat rather than round, and has a width of around 4mm. In Italian, the word linguine literally translates as “small tongues.” Pasta called “tagliatelle” is a long, flat ribbon-shaped pasta that originates in the Emilia-Romagna and Marche areas of northern Italy. Tagliatelle is a pasta dish that is traditionally made with egg dough and sliced into 6-9mm broad ribbons. Pappardelle is a broad (9mm-2.5cm) ribbon pasta with a straight or a fluted edge that may be used in a variety of dishes. Pappardelle is generally served with a rich tomato or meaty ragu sauce
  • However, this is not always the case. FarfalleStrichetti:Farfalle is a butterfly-shaped pasta with fluted edges that is used in a variety of dishes. Stritchetti, on the other hand, are a type of regional pasta that originated in Modena and has straight cut edges that resemble bow ties. If you have a pasta machine, you may manufacture a variety of stuffed pastas such as ravioli, tortellini, agnolotti, and a variety of other stuffed pastas that look incredibly amazing. Specifically, an article regarding filled pastas may be found here.
  • Tagliatelle, linguine, strichetti/farfalle, pappardelle
  • Tagliatelle, linguine, strichetti/farfalle, pappardelle

In conclusion, we feel that everyone should experiment with creating their own pasta! Overall, not only is making pasta a pleasant activity, but it also tastes far better than dry spaghetti purchased from a grocery store! Not to mention the sense of accomplishment that comes with building something from the ground up!

Three Different Pasta Doughs: Semolina, Egg and Egg Yolk

You can find three basic recipes for pasta dough in the section below. Whatever method you choose to use, make sure you use high-quality ingredients and have plenty of patience when kneading and resting the dough! Looking for pasta shapes you can simply manufacture at home? Take a look at the text above for some ideas. Preparation time: 15 minutes 1 hour of resting time Time allotted: 1hr15mins Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineItalian

Semolina Pasta Dough (Pasta Bianca):

  • Place your semolina or 00 flour on a work surface and mix thoroughly. Make a well for yourself. If you’re using water, start with a little amount and work your way up, pressing the sides in to create a paste-like consistency. You may also add eggs by cracking them or egg yolks into the well and pinching the mixture together with your hands (as seen in the movies below). Continue to work the pasta dough until it has entirely absorbed the fluid and the dough has come together
  • Begin kneading the dough by pressing your palm into the dough’s center, then folding the dough back and repeating the action. Continue to knead for another 10 minutes, or until the dough is smooth and glossy. If your dough is too dry and isn’t coming together, add a tablespoon of water at a time and knead until it comes together. If the mixture becomes too sticky, a sprinkle of semolina/00 flour can be added. Allow approximately 30-60 minutes of resting time after wrapping the dough ball in cling film to prevent drying out. The dough has rested and is ready to be utilized! The videos below demonstrate how to make various pasta forms, either with or without the use of a pasta machine.

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