How to Make 29 Handmade Pasta Shapes With 4 Types of Dough
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A masterclass in crafting 29 traditional Italian pasta shapes across four specialized dough bases (Semolina, Egg, Spinach, and Squid Ink). Master pastaio Luca D'Onofrio details exact hand techniques, filling preparations, and tool usages to achieve perfect results.
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🍳 Cooking Flow
Prepare the designated dough (Semolina, Egg, Spinach, or Squid Ink) and rest well-covered. → Roll the dough into thin sheets or ropes depending on the shape target. → Use artisanal tools like gnocchi boards, stamps, chitarra, or knives to slice, twist, and indent the dough. → Let shaped pasta air-dry briefly, cook in boiling salted water, or freeze immediately.
Cooking Steps
Brief Cooking Order
Prepare the designated dough (Semolina, Egg, Spinach, or Squid Ink) and rest well-covered. → Roll the dough into thin sheets or ropes depending on the shape target. → Use artisanal tools like gnocchi boards, stamps, chitarra, or knives to slice, twist, and indent the dough. → Let shaped pasta air-dry briefly, cook in boiling salted water, or freeze immediately.
Introduction
A masterclass in crafting 29 traditional Italian pasta shapes across four specialized dough bases (Semolina, Egg, Spinach, and Squid Ink). Master pastaio Luca D'Onofrio details exact hand techniques, filling preparations, and tool usages to achieve perfect results.
Step 1
Understand the differences between the four pasta doughs: Semolina, Egg, Spinach, and Squid Ink.
Step 2
Make Cavatelli: Roll semolina dough into ropes, cut into small pieces, and press with your thumb, rolling forward to create a hollowed, grooved shape.
Step 3
Make Malloreddus: Press cut semolina dough pieces over a gnocchi board to form ribbed ridges on the outer side.
Step 4
Make Lorighittas: Roll semolina dough into very thin strands, wrap twice around three fingers, pinch the ends, and twist into a braid.
Step 5
Make Cencioni: Use a serrated butter knife at a 45-degree angle to drag and stretch cut semolina dough pieces into rustic flat rags.
Ingredients List
Important Notes
Always keep your resting dough covered with plastic or in a bag to prevent it from forming a dry outer skin.
Use raw, unfinished wood tools for pasta making; they grip the dough perfectly and pull excess moisture away without sticking.
When laminating sheets, progress gradually down the settings one by one to avoid tearing and stressing the gluten network.
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