Pasta shapes that are fun to make home

Fresh pasta is much less time than you think and is worth it in a fantastic way. You knead the dough by hand and usually shape the dough of noodle pasta in two ways – by hand, or with a pasta machine. Although, with a few shapes, you do both! Anyway, homemade pasta is an expression of love and always special. Here is a list of that can be made to do at home.

Tiny

Pici is one of the most charming pasta forms. It is an eccentric favorite requiring a short list of simple ingredients outdated by long slightly irregular strands. PICI Love forever. If you are intimidated by the idea of ​​making fresh pasta, it is a great shape to start.

Maltagliati

Kerting Maltagliati here, just behind Pici, like a relaxed, not disorderly form of pasta, impossible to drink at home. Maltagliate means something in the sense of “Bad cut” Or “Badly cut” and is traditionally made from the remains or remains of another form. There is no dedicated instruction page for this form, but making it simple. Take all the leftover pasta – remaining pieces by making fettuccine or pappardelle, etc. Cut them into an irregular diamond or diamond (see photo above). Leave to dry for about an hour and freeze (or use).

Homemade pasta

I made a basic and complete primer on manufacturing homemade pasta some time ago. It is an excellent starting point if you are new in the manufacture of pasta. This page guides you through an easy pasta paste with which to work and tell you about all the substitutions you might want to do. I also suggest books related to pasta that I have found useful over the years and links to favorite pasta tools. Basically, this is the page I point to people if they say they want to make their own pasta but are intimidated. You can use the recipe and technique of this page to make magnificent pasta sheets and cut the cutting, shaping or stuffing from there.

Pappardelle

Pappardelle is one of the pasta forms that I prepare most often. Large ribbons that are easy to brush the sauces beautifully. Flavor spots, such as zest and grated cheese, like to hang on to the large surface. A bowl of homemade pappardelle is a real treat. I love it served with that Mushroom ragù.

Cavatelli

Cavatelli is traditionally made with durum wheat semoline flour, it is an incredibly fun (satisfactory) form to do. You can use a Cavatelli machine by hand to obtain the correct shape, or shape the pasta by hand using a fork, a grater or a striated board. The two approaches work very well.

Tagliate

Long, thin, flat and very appreciated, Tagliatelle is a beloved form of pasta for a good reason. It is generally much less wide than pappardelle, less wide than fettuccine too. I love the lightness of tagliatelle in comparison. It works with a range of sauces and if you have flour, eggs, olive oil and salt, you can do it immediately.

Fettuccine

I love this fettuccine with beet point, the beets lend a beautiful pink color, and you can play with the pallor or the saturation of your noodles by adding more or less beet juice. You can, of course, replace other liquids or use yellow (or orange) beets. If you are successful with these noodles, use the recipe as a jump point for other flavors. This fettuccine also uses a percentage of whole grain flour for additional flavor and nutritional increase.

Gnocchi

No doubt more a dumpling than a pâté, homemade gnocchi are as good as possible. It is The recipe for gnocchi taught me by my friend Francesca’s mother. A tray of small potato pillows coated with sparkling pesto in the basil is the summer cutting -edge objectives. I mean, look at these gnocchi – they are so delicious. And making gnocchi is a technique to learn.

Favorite pasta sauces

• Pesto
• Five -minute tomato sauce
• Mushroom ragù

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