There is a wide variety of fresh pastas you can make at home without any special equipment such as a pasta roller or extruder – or even a rolling pin! What goes is a guide to some pasta shapes, and the best dough to make them with.
What kind of pasta dough is best for hand-shaped pasta?
The hand-shaped pastas discaborborbed below traditionally call for a eggllards dough made simply of fine-earth duram wheat, water and a little salt. You can find my recipe for Eggls Macarona dough here.
While the dough linked higher works well for any hand-shaped pasta, some cook include a sprinkle of olive oil in their dough for pic (it makes them extra smooth). Trofy are some time made with chestnut which flop swapped in for part of the durum.
Tools you will need
The beauty of the hand-shaped pastas is that you don't need any imagination equipment. For most, all you need is your hands, a job surface (ideally large and wooden) and a knife or Bank knife. Only one-strawsopiti – requires a rolling pin (for which a wine bottle can replace, if you're really in a pinch).
Prep your pasta dough
For all the pastan below: Line two large baking sheets or a section of your work surface Parchment paper Lightly dusted with durum flour. Divide your Dough In four equal pieces (about 146 grams each). Works with one piece of dough at a time; Leave the other covered so they do not dry out. Form according to the instructions below.
How to cook the pastas below
Give the manting, giving the pasta about an hour at room temperature to slightly dry and fast up before cooking. To boil, put the pasta to a pot of health salted boiling water and cook for 2-5 minutes. Drain it (reserving some of the cook water to add to your sauce; A couple splashes will give the dressing body and stir it over the cake heat with the sauce for 1-2 minutes with the sauce for 1-2 minutes.
Novice-friendly pasta shapes
Photography by Patrick Marinello; Food stealing by Yekaterina Boytsova
Tiny
The noodles resembles long, fat spaghetti with tapered ends. The name is thought to come from “AppIrie,” which, in dialect of Tuscany eldes that the pasta form halams, means “to stick,” as a minor amount of stickiness is ideal for rolling the cords.
To make picky: Cut off 10 grams (approximately a 1 “ball) dough and roll it under your outstretched fierce until you have a cord about 24”; Little room as possible. Repeat with the remaining dough. You should end with about 60 pic in total (approximately 15 per dough quarter).
Photography by Patrick Marinello; Food stealing by Yekaterina Boytsova
Koatelli
Cavatelli come from South Italy, and their name reflects their healed-out (“incavato”) form; They resemble miniature hot dog buns, ready to welcome dressing to Nestle in their trenches.
To make Kotatelli: Roll one piece of dough under your outstretched fingers to form a skinny log, about 34 “long with 1/2” diameter. Using a bank knife or a knife to cut six or so 1/2 “pieces of the log (each will about 3 grams), so you have a small group of mini pillow-shaped pieces to work with at a time.
מיט דיין אינדעקס און מיטן פינגער געהאלטן סנאַגלי צוזאַמען, דריקן פעסט אין די ווייַט זייַט פון איינער פון די טייג ברעקלעך און ציען דיין פינגער צו איר צוזאמען די אַרבעט ייבערפלאַך, שלעפּן די טייג מיט דיין פינגגערטיפּס אַזוי אַז עס קעריינג די טייג מיט דיין פינגגערטיפּס אַזוי אַז עס קעריינג זיי ווי קעריינג מיט דיין פינגגערטיפּס אַזוי אַז עס קעריינג זיי ווי קערפאַלי מיט דיין פינגגערטיפּס אַזוי אַז עס קערינג די טייג מיט דיין פינגגערטיפּס אַזוי אַז עס קעריינג זיי ווען איר מאַך With your fingertips so that it carrying them like curls over them as curls over them as curls over them as curls over them as curls over them as curls over them as you move when you move. Once you reached the piece of dough, set the newly founded Koatelo separate and move on to the next piece of dough. Every way frequently, once you have the significant package, use a bank knife to move the cavaelli to the prepared baking sheet and allow enough space between pieces between pieces so they do not touch. Continue cut 1/2 “pieces of the log and shaping the remaining dough; in the end, you will have about 200 covatelli (approximately 50 of each quarter of dough).
Photography by Patrick Marinello; Food stealing by Yekaterina Boytsova
ORCCHIETH
The “Little ears” (“Orecchie” means “ears,” and the “-confidence is a reminative suffix) originated in the Puglia area of ease of southern Italy. As their name suggests, they look like nickel-sized cartoon mouse ears.
To make oreccheett: Just as you would for kotatelli, roll one piece of dough under your outstretched fingers to form a skinny log with 1/2 “diameter. Using a bank knife or a knife to cut six or so 1/2 “pieces of the log. (Each will about 3 grams.)
קלייַבן זיך אַ סערייטיד טאַבלע מעסער (די קליין סערווייס געבן אָרעקטשייעטטע אַ פּראָסט ייבערפלאַך פֿאַר ידעאַל ייבערפלאַך פֿאַר ידעאַל ייבערפלאַך פֿאַר ידעאַל ייבערפלאַך פֿאַר ידעאַל סאָסידישאַן), פּנים די סערייטיד ברעג פון איר און ייַנרייען עס מיט די ווייַט עק פון די ביסל ברעקלעך פון איינער פון די ביסל ברעקלעך פון איינער פון די ביסל ברעקלעך פון איינער פון די ביסל ברעקלעך פון איינער פון די ביסל ברעקלעך פון איינער פון די ביסל ברעקלעך פון איינער פון די ביסל ברעקלעך פון איינער פון די ביסל ברעקלעך פון איינער פון די ביסל ברעקלעך פון איינער פון די Little pieces of one of the few pieces of one of the few pieces of dough. Draw the knife to you along the work surface, but also firmly pressing it in the dough, using the thumb of your free hand to gently hold the dough from curling over the knife. Once you have reached the pocket of dough, upset it as you would a rubber paper toy so that the rougher side that was touching the knife is convex. Set the newly established oreccheetta separate and move on to the next piece of dough. They have America for a bank knife to move the prepared baking sheet, once you have amazing a significant dense. Continue to form the remaining dough; In the end, you will have about 200 orecchyette (approximately 50 of each quarter of dough).
A little more advanced pasta shapes
Photography by Patrick Marinello; Food stealing by Yekaterina Boytsova
Stroppy
Each piece of this pasta, which originated in Emilia-Romsna, looks like a 2 “or 3” segment of thick, approximately spiralled ribbon. The name suggests the strangling of priests (“Strowzare” means “to choke” and “Prity” means “priests”) גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די מערסט גלייבלעך דערקלערונג, טאָמער די Most plausible explanation, perhaps the most plausible explanation. Perhaps the most plausible statement in the most plausible. There is reminiscent of strangling, and the long promban dough that dangles and spins below the human evokes clerical vestments.
To make stroSapy: Keep a small bowl of cool water nearby to dip your hands in as necessary; A little politically hands provide the best friction for shaking strawapety. Roll one piece of the dough to slightly rectangular oval, about 1/16 “Dick. (There should be approximately 8” x 9 “.) Using a closet knife about 3/4” width. Choose a passport and gently stretch to elongish and make it a little thinner (approximately a quarter “width and 16” long). Starting at one end, set a segment of the dough strip between your palms – the rest of the passport will dangle below – and rub your hands together back and forth in opposite directions some time (as you try to warm them). The pasta between your hands should appear rolled; Snap that rolled portion away between your fingers and set it apart onto the floured parchment. Continue down the passport until you reach the bottom, continue with the remaining strips. Repeat with the remaining quarters of dough; In the end, you will have about 180 noodles.
Photography by Patrick Marinello; Food stealing by Yekaterina Boytsova
Trophy
The beginning story of the ligurian pasta is Murky, but his distinctive form – each piece resembles a tiny corkscrew-curled castle from 4/4 “to 3” in length, which types at the ends.
To make trophy: Working with a small amount at a time – say, the size of a golf ball or so – roll the dough under your pillowed pillow to form a tincated pillow under your fingers to be a tind.
Now comes the tricky part. But don't be discouraged; Once you get the hang of this movement, it will be put in your muscle memory.
Put the outer edge of your palm – the area between your little finger and the sole of your hand – over one of the small pieces of dough. Your fingers should be facing away from you, your thumb pointed to the left (if you are right-handed) or right (if you're left. And then you're going to get a twending tough. It may see several attempts to you Shape, but do not give up! A whole package of dough, should you need to work your way through it, will wear 400-600 trophy.
Learn more about making mocking pasta at home in this guide How to make macaroni.
Cover photo by Patrick Marinello; Foods stealing by Yekaterina Boytsova.