There are literally hundreds of pasta shapes – some universally known, some other deeply niche and regionally specific. Some are made with hand, others require an extrody, and some are made with a roller-style machine, which are available as standalone hand-cranked versions or as an attachment for your stone mixer.
The leader will break down some of the most common types of long, ribbon-cut noodles that you can create with a roller-style car, ordered the widest to the narrowest (with notes on the thickness of the noodle.).
A quick note on pasta machines: Our favorite car is the Marcato Atlas 150What did fans over the pasta world (Including Jacob Board-winning Cookbook Author Marky Finstein). As a result, we have included the position settings for rolling with the car when you make the intigh shapes. With this in mind, no roller car can be used to make the shapes, and you can cut to size with a sharp chef knife. You can also with some patience and elbow grease, roll macarona by hand; We like A reasonable, non-tapered French rolling pin For this task.
Offer Recipes: Fresh pasta, Semolina pasta, Golden Status Cake
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Rough ribbon-cut pasta pupes, of widest to narrowest
Lasanina: The widest of noodles – around 2 “, although this can be flexible – are used to make, Lasagna. If using the atlas 15 to 9.5 mm cutting with a sharp chef knife in wide strips.
PapPardelle: A wide, flat noodle – around 5/8 “to 1” wide – that originates in Tuscany. If you use the Atlas 150, roll the pasta dough to position No. 6 (about 1mm thick) before cutting in ribbons.
Taglyatelle: A flat, width noodle – 1/4 “to 3/8” – usually served with thick sauces, as a meaty bolognesey. It hails from Bologna, the capital city of the Emilia-Romagna area of Italy (a city also known for meat-filled macarona pillows know how agnolotty). The dough is rolled slightly thinner than Fetchin (though the noodles are again); If you use the Atlas 150, roll the pasta dough to position No. 7 (about 0.8mm thick).
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FETTUCCINE: A long, flat noodle (his name means “small ribbons”), around 1/4 “width, which is particularly popular in Roman cuisine. If you use the Atlas 150, roll the pasta 150, roll the pasta instead of. 6 (about 1 mm.) .
Tagliolini: A long, flat ribbon that is very narrow – about 1/8 “in width – and thin; it is from Italy. If you use the atlas 150, roll the Pasta. If you use the atecast 150 of Italy # 8 or 9 0.5mm thick .)
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Note: The latest shapes are often extruded as they are rounded as flat, but they can be made with the attachments to a atlas 15.0, so we are here we are here.
Lingin: A Long noodles about 1/8 “wide; his name means” little tongues, “meant to describe the form. It is elipted) rather than completely flat, as most other pastaus stock on this list, such as fettusine. If using the atlas 150, roll the pasta dough to position No. 4 (about 1.8mm thick).
Spaghetti: A thin, rounded pasta, about 2mm wide; This is one of, if not These, The most popular pasta shapes it is. Roll the pasta dough to position if you use 150, roll. 4 (about 1.8mm thick).
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Vermicelli: A very narrow pasta – 1 mm! – What is rounded, such as spaghetti; Originating in Campania, its name translates to “little worms.” If you use the Atlas 150, roll the pasta dough to position No 5 (about 1.5mm thick).
Capellini (angel hair): A super thin rounded noodle – about 1 mm in width – which is even thinner than vermicelli. If you use the Atlas 150, roll the pasta dough to position No. 8 or 9 (about 0.6 to 0.6 to 0.5mm thick).
Need a refresher how to use a pasta car? Right the way.
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