How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit

I'm Luca D'Onofrio I'm the past IO at Italy flat iron and today I'm gonna turn these forward pasta dough's into beautiful handmade pasta shapes first up we're gonna work with this semolina dough so the semolina dough is southern Italian specialty it's made just with semolina and water a lot of times you'll see some of the shapes being made from this more often in your local grocer or maybe specialty markets because without the inclusion of egg it's easier to preserve so when you're rolling into a rope you want to use your whole hand you're slightly spreading your hands apart from the other not too much the idea is not to stretch out the dough so it pulls or breaks but you want to put some pressure down and then just even sweeps so let's just stretch the dough gently so the first shape we're gonna make is cavatelli we want to take those ropes and we're gonna cut into these nice little even pieces so what I'm doing now is I'm taking my thumb's and I'm pressing down on those little pieces of dough as if to flatten them out but I'm rolling forward away from my body so as to make a nice grooved shape Giavotella so that groove is good for picking up sauce so the next shape we're gonna make is yakity Sardi or mallow reduce and sadly literally means of SATA Danya right and you're Ketty meaning just all these like little nuggets of dough if you will but now Laredos so their true name and so these have the main groove that you made much like cavatelli but on the outer side they have the ridges which also helped collect sauce so what we're using now is a board for amoled a dose and the idea behind this is it's very simple wooden tool that will impart texture next up we're gonna roll loaded Gita's and we're gonna take this piece of dough and we're gonna roll it quite thin and you want to make sure it's nice and even the next thing I'm gonna do is I'm gonna take the end of the rope and I'm gonna wrap it around my three fingers so it's to make two rings and just kind of interlace the two rings to make a braid the word Lodi geet thus it comes from law Riga the Lodi guy was actually the kind of brace they would put around the arc and it looked very much like that it was just kind of this big braided rope and traditionally in SATA Danya you would see this with perhaps like a sausage ragu but you could also see if something as simple as just with some tomato sauce next shape I'm making is Cheng Shawnee and Cheng Shawnee literally our little rags in Italian so I'm gonna take my butter knife not a knife that's not too sharp something that has a serrated edge and what I'm gonna do is I'm gonna keep it at a 45 degree angle from my work surface and I'm gonna allow the dough to just kind of be gently dragged under it with my other hand I'm holding the other side of the dough flat I want to keep it in place as it kind of stretches and drags out that dough into an elongated round shape I'm going to make cut point in X cap when T can be found kind of all over the southern regions what makes cut punty special is it's dragged across a cava roll-aboard and cover all aboard our handcrafted wooden boards and the pattern on the board can change but most times you would see kind of um a cross hatchet and that imparts a beautiful texture I'm just going to roll them off the same way I did with the cavatelli only off the cava all aboard I think this is maple wood it's always unfinished wood though all of your pasta tool should be an unfinished raw wood surface it'll allow it to attach itself to your pasta dough just right without sticking to it but it also pull the moisture off of it as needed next I'm going to make session on tea I'm going to put my cover all aboard flat down on the surface and I'm going to dig my two fingers into it and drag them towards me and as it imparts that beautiful texture I'm just going to kick it off of the board next up I'm gonna make collagenous these are from Saturday Nia as well so this is another pasta sediba so you'll notice that the dough is still in the bag where it's resting we want to keep the dough wrapped up at all times so it's not to form a skin or begin to air-dry for laminating pasta dough I start at the largest setting on my pasta laminator as I work it through I continue to work my way down to the thinnest setting until we have our desired thickness you never want to stress out the dough that you don't want to jump from ten to four because oftentimes it's squeezing more dough through the laminator wheels than it can handle and it'll all meant the shape and what you want is a nice even consistent sheet of dough to work from now once I have my sheet of dough I'm just going to clean it up a little bit cut the piece I need to work from next I'm taking this ring mold and you can use a cookie cutter at home or anything like that and I'm going to cut out these circle shapes from my sheet of pasta I'm making collagenous and what's traditional with that is a potato filling often with pecorino solder dough and mint so what I'm gonna do is I'm gonna take one of these circular pasta disks and I put just enough potato filling right in the center and I kind of fold it in one hand if so as if to make a taco shape if you will and then with my other hand my free hand I'm gonna start to pinch the dough close and some of the potato filling will fall out of the back end and that's to ensure that there's absolutely no air in Michael or Jonas and that they're nice and full with potato filling and then at the very end as I get to the tail I just squeeze them closed so as to make that little tail tip end of the collagenous colada Joanie's are a beautiful pasta tepee Anna from Sardinia but they're very difficult to make your dough hydration has to be just right it is always made with semolina and water dough and the potato filling works best traditionally speaking these are of course boiled and plenty of salted water and then paired most traditionally with actually a very simple tomato sauce so next I'm going to sheet out another piece of this dough and I'm going to just trim the ends and I'm going to use the beachy Cleto or bicycle to actually make nice even strips if you don't have be chiclet at home you can just use a knife and it's very very steady hands the strip should not be too long and you'll see why in a moment so as I'm holding the one end of this strip of dough with my right hand I'm going to just gently roll them forward so as to make that spiral shape once you've made the spiral all the way through turn the dough into itself and you make these kind of U shapes so here is Sonia and Cano latte or just in kana latte and these are from Puglia and a pasta shake that's intricate like this when they dry they will keep their shape even after they're cooked but they must be allowed to dry all the way through first so here are all the pasta shapes we've made with our semolina and water dough next up I'm going to make pasta shapes from the egg dough so this is a dough that's more traditional of northern Italy there's got an abundance of a fresh egg of course it also has a higher proportion of egg yolk to egg white you'll see this kind of dough made with granite a narrow white flour sometimes zero flour sometimes doppio zero or a very soft low protein white flour the first shape I'm going to make is fusilli Alpharetta fusilli can come in all different shapes and sizes I would say this iteration is the precursor to if you silly you know from out of the box the dried pasta so the length of the pieces should be about 2 inches or so and then I'm going to situate it under my iron rod under my feretto I'm going to attach the end of the piece of dough just around the iron rod and then I'm going to roll all the way forward and make a beautiful spiral shape I am rolling them thin and then I'm just attaching them to the rod by turning them over on to the end of the rod and create that spiral and very gently slide it right off the next thing I'm going to make is Talia tele Talia tele hails from Bologna and Emilia Romagna and very traditionally the little old bolognese ladies would use a mozzarella to roll out las folio or the sheet of pasta the pasta sheet lost folio should be thin enough that you could read the newspaper through it essentially next I'm going to add a little bit of bench flour to my sheet if your pasta dough happens to be a little bit more wet you can add as much bench flour as you need and next I'm going to just kind of roll up the pasta sheet lengthwise not so tight that it's like a fruit roll-up but just flat enough so that it's easy for me to cut it's more conducive for me to cut straight and even at this point it's important to consider how wide your pasta should be Dalia tali is tradition a little more narrow than fettuccine maybe just a quarter of an inch perhaps wide and then once I'm done I push them all together and open them up and just set them aside to dry a little bit or more appropriately right in the freezer if you want them maybe during the week next I'm going to make tortellini these are tortellini Bolognese is also held from Bologna in Emilia Romagna typically the Bolognese would pretty much make the tortellini and Natalia Tali from the same sheet of pasta so the consistency we just discussed that's exactly the same consistency I'm looking for for making these tortellini so here I'm going to use the B chickaletta again and I'm gonna make nice even squares tortellini should never be too big they should be a little bigger than a quarter tortellini are traditionally served in Bologna in broth so you don't want them to be too enormous and considering how Hardy the filling is you don't want too much of it at once either I'm just hydrating the dough a bit with my atomizer with my spray bottle so I can work on it without having to worry about it forming a skin or having the air dry it out too much now I have my filling and this is beautiful prosciutto veal pork mortadella filling I'm going to take a piece of filling out at a time and I kind of roll it out and just with my free hand pinch a piece of the filling off and attach it to each square of my pasta you never want to over stuff them because once you've realized there's too much filling there's no going back next I'm going to form the tortellini so I pick up each square with my filling now and you want to form a triangle first so I meet the two corners at the top and have those connect and then I work my thumb and my index fingers all the way down so as to kind of push any excess air out while sealing the sheet of dough also then the next part is a little tricky but you fold one side of that triangle and then the other and then gently wrap them around your index finger so as to make kind of a ring and that is the tortellini up next I'm going to make two different pasta Piana two different ravioli one is Kobashi desuka and the other is ei-chan teeny but we can use the same dough to make both shapes they're just different fillings and different shapes and we start from squares here as well however when I use my b chickaletta here i'm gonna make sure that these squares are a little larger so the tortellini were very small whereas the kapa Watchi are a little bit bigger unlike forming the filling with my hands i'm using a pastry bag here if the filling is a little thinner and creamy and in that case you can use a pastry bag to lay down your filling the filling here is a fairly thin filling of pumpkin puree a pollachi desuka or Tortelli desuka can be found all over central to northern italy zhukava is pumpkin kapa lachchi literally big hats in italian and you'll see why in a moment the Tortelli PHN teenie from Piacenza in Emilia Romagna is typically a spinach ricotta filling and I want just enough again it's all proportionate to the square of pasta it should fit comfortably just in the center without running close to the edges of your pasta square for the capillary desuka we begin the same way that we did for the tortellini so what I'm going to do is I'm going to meet the two corners together to make a triangle and again kind of expelling the air so what I want to do is press down firmly to get all the air out around the filling and seal and then I pick up and I form the two arms around each other again to form kind of a ring I want to make sure that I pinch the two arms together I don't want these to open up and unfurl in the water when they cook or else they'll just be triangles the Tortelli PHN tini from Piacenza are very difficult to make much like the collagenous on they include a weaving style of closing the pasta so basically I'm going to take my square sheet of pasta and I'm going to bring one of the corners in over the filling and then continue to overlap the excess pasta dough on either side alternating one at a time until it's completely sealed all the way to the end at the very end when I have just enough pasta dough left I kind of seal it with a tail next I'm going to make farfalle as many of you may know at home as bowties but farfalle literally an Italian or butterflies fairly simple to make the only thing you need here is a good sharp knife or the Auris Alitalia pasta your pasta cutting wheel with a fluted edge so what I start with I use the B chickaletta or just cut strips and once you do that you go the other direction and you use your fluted cutter and you want to cut long strips so they're about I would say an inch by half an inch next I'm going to pick up each one and what I do is I go as if to fold this little piece of dough in half stop halfway and then fold back in the opposite direction so it's to kind of quarter this piece of dough next I'm going to make some got again le got again le are actually region-specific as well a got again le are from emilia romagna you can actually work with the same egg dough that you've made your tortellini Italia telly with and going to cut squares from it and then what you're going to do is you take on your keyboard I'm going to use my patina here which is traditionally a Weaver's comb which is what they used to use in Italy back in the day so I'm going to put the squares and pasta down flat on my patina and gently roll the dowel over onto it making sure that the very end the corner of my dough kind of attaches to itself so for the next shape on aleni you'll find actually all over central Italy and sometimes in northern Italy but are typically found again in that region that loves to use egg pasta so much emilia romagna so finally me very typically is just I own ricotta filling you could do it or cotton spinach if you like but this is just a nice creamy very delicious cow's milk ricotta so first thing I'm going to do take a spatula and just spread the ricotta across half of your sheet of pasta and you want to make it thin and even and then very carefully with the other half I'm going to put it right over and very gently starting from the middle working my way out press out the dough and make sure there's no air pockets or air bubbles of any kind in there so for this folks at home are going to need a stamp I use these beautiful bronze tools I got from Italy it's very basic to use very easy and you can just very simply stamp each and only no out and you have these really little tiny round dimples of pasta there they're really beautiful really delicious next up is cappelletti and cappelletti are little hats and i want to start with again a very nice thin sheet and I'm going to cut circles from it either with my ring mold or with a cookie cutter you can use at home something like that and the filling for this is again I'm gonna use the spinach ricotta filling this is appropriate or you can do just plain butter gotta keep in mind your ravioli filling should always be again creamy not too thick not too dry not too thin but most importantly homogenous so for these I'm going to take up the disk and with my fingers I'm just gonna start my way at the very top once I've connected the edges I'm gonna work my way out and once I have a semicircle or a Mezzaluna I'm going to kind of wrap them around my two middle fingers and connect the two ends of my Mezzaluna to make the cappelletti next up is another pasta lunga I'm going to make Taleo Leaney so like Talia Tali you want to take your pasta sheet and flour it a little bit of bench flour and then just roll it up but this time we're going to cut a little bit more narrow the thickness of the sheet should be about the same as the Tala Tala if you do any thicker than that it's a completely different pasta shape tell your Lena should be nice and thin and very very narrow and once you've done this you'll have Taleo Nene and I have nice even thin strips of my beautiful egg pasta dough next I'm going to make agnolotti agnolotti is a very generic term for filled pasta so what you need is your pasta sheet last folio you want it nice and thin have your filling ready in a pastry bag and you're going to lay them out just a little dollop at a time and just leave enough space in between now once I've had them all down I'm going to take half of the sheet and just overlap it to the top and next I'm going to take my hands and I'm going to seal in between each dollop of filling I use my hand as a curve tool if you will and just kind of press the air out and seal at the top and then I'm going to use my o rotella to just cut in between so I trim the excess off the top first and then go down leeway lengthwise and make each individual rectangular or a viola next up is Cecchetti or sometimes also called agua teeny and those literally mean little bundles or little parcels respectively in Italian so what I'm going to do is I start from these squares of pasta dough and you're filling here should be nice and creamy it shouldn't be anything too too dry and again nothing too too wet the second day are not necessarily region-specific they don't have a long history so you can really use whatever filling you like and whatever preparation you would like so what I'm gonna do is from my square of pasta dough I'm going to attach two of the corners on one side and the other two corners from the opposite side once I've done that I'm going to meet those corners together over the top of the filling now once I've done that I can work my way down each edge all four of them to create kind of this pyramid if you will and these come in all shapes and sizes sometimes second to your knee will look actually much more like a parcel they're actually very similar to CERN dim-sum where we share a lot of shapes when it comes to pasta pasta originally is from China to begin with so a lot of the shapes are shared and this you'll see in a lot of different restaurants actually and here are all of the pasta shapes that we've made from our egg pasta dough up next I'm going to make some pasta shapes using the spinach dough so here I have this beautiful spinach dough it's made with blanched pressed and pureed fresh spinach and when I've added it to the dough I've only added by the total weight perhaps 20% so what I typically do is I'll start with the same ingredients for the semolina and water dough it allows it to have enough strength because when you add something like a vegetable additive it can make the final product a little too tender so first thing I'm going to make with the spinach dough is foliate the Oliva literally olive leaves and Italian so I'm gonna take my butter knife and I'm going to drag them much in the way I did with the Chan Shoni the only difference here is that you don't drag them out as far as you would have for Chan Choni you stop a little short with Fowley ideal level I'm making a thin tapered piece of dough and I'm going at it with the butter knife lengthwise so as to make kind of a skinny tight oval that tapers on the end so they kind of look like a long thin leaf much like the olive leaf the next thing I'm going to make is something that's a little less traditional as far as the green spinach dough goes but I'm going to make a spinach trophy trophy I originally come from Liguria and most often you'll see them actually made sometimes with potato sometimes it was stale bread they can be made with all these different ingredients once I have my little pieces of dough about the size of a dime nice round pieces I'm going to roll them out and then I'm gonna take my bench scraper and I'm going to use the edge of it and just kind of roll against it so as to make these nice simple twists they're not quite spirals and we've seen before but they're just slightly twisted pieces of pasta dough next I'm gonna make one of my favorites I'm going to make fudge aleni fudge you're leanin literally in Italian beans and these you'll see are very much like little bean pods you want to roll out the Rope fairly thin about pencil thickness so I take a long piece of dough from my rope I would say about an inch wide and you just want to roll it under your palm so it tapers a little bit once I've done that I'm going to take three fingers and just simply dig the tips of my fingers into the dough and drag it towards me until it gently rolls off my hand next I'm going to make some pappardelle I start from a sheet of pasta and the pappardelle should not be too long so you want to make sure you cut a square piece out of your sheet of pasta dough and just like the Talia Talley and the Taleo Leaney I'm going to add a little bit of bench flour and once you've rolled it up I do the pappardelle maybe three-quarters of an inch to an inch thick whenever you cut pasta lunga that's very wide you want to make sure that they're not too long either because a long pasta that's also very wide would eat very strangely it doesn't twirl up on the fork for easily and it's not easy to pick up in one bite so once I've rolled these up and cut them I just break them apart and you can add a little extra bench flour to hold on to them a bit or they can be frozen or dried out and kept for a little bit and next I'm going to make the macaroni a lakita and this beautiful wooden tool is called a key tada literally guitar in Italian it's a wooden box essentially and it has these guitar strings strung tightly across it so the first thing I'm going to do is I'm going to sheet out a new piece of spinach dough and I don't want it to be too too thin because what I'm making is a little thick so I'm going to take this sheet and I'm going to add a little bit of bench flour to it and next I'm going to place it on top of my key tada over the strings and I'm going to take my mozzarella or a rolling pin or whatever you can use and I'm going to put a lot of pressure down and roll over it so it cuts and it makes that beautiful spaghetti or macaroni Alek adhara macaroni alla chitarra comes from Abruzzo it's a brute say say and this is a very old tradition of making this pasta and it's really beautiful and you can actually buy a katana online once I roll over and make sure that the strings cut all the way through to detach them from the strings I just add a little extra bench flour and just play the strings as if I were playing a harp and boom they should fall right out nicely this is why you want to make sure that the hydration of your dough it's not over hydrated it doesn't stick too much it should be able to cut using those guitar strings very easily these are the pastas I've made from the spinach dough and last up I'm going to make some pasta shapes from the squid ink dough so this is the pasta meadow de sepia or squid ink dough and I've made this one using cuttlefish ink it has kind of a briny taste to it it kind of smells almost like seaweed again just like the spinach though it's not necessary to add too much squid ink you maybe only want 10 to 20 percent of the way to be from the squid ink itself up first I'm going to make some what I cat day with this or to get the literally in Italian our little ears and they from Puglia so these are our puli as a tradition so I'm gonna take my butter knife and drag it across the table allowing the dough it just kind of be dragged or stretched under the knife and as it's doing that it's tearing up the surface of the dough and as I pick it up I overturn it onto my thumb so that creates a concave shape and on the other side are those tears that were made by the serrated edge of the knife as well next I'm going to make static Ft which are very similar to the farfalle so they get the oftentimes though have flat ends so I used a fluted pasta wheel before and now I'm actually just going to use a straight edge pasta cutter and I'm going to use my B chickaletta and I'm going to cut these rectangles out once I've made my rectangles here I'm going to make them in exactly the same fashion I made the farfalle the beauty of this though is that they look much like black bow ties these can go very nicely with a fruity demotic kind of like a seafood ragout it's a very beautiful dish for guests next I'm going to make some fettuccine enero de sepia you can definitely make any iteration of cut pasta you like from this so I'm going to make some fettuccine I'm gonna make mine a little bit more narrow and I made it in exactly the same fashion we did for the pappardelle Talia tele and for the Talley aleni so the same starting point can be made into a number of different permutations of pasta and last I'm going to make Cosette D now Cosette D comes from Liguria they are modeled after an old ancient coin from Liguria we're actually families would have their coat of arms each down to them this is very untraditional as far as God is ethical Cora's Ettie traditionally go with basil pesto but these would go nicely with again a fruity de ma day or now to be at the sauce pick your shellfish and just make a beautiful seafood ragout and here are the pasta shapes we've made from the pasta narrow disappear and finally here are all the passes I made for you today

Channel: Bon Appétit

Views: 10,309,815

Rating: 4.9403081 out of 5

Keywords: handcrafted, pasta, pasta dough, how to make pasta, pasta recipes, make pasta, pasta recipe, cook pasta, how to cook pasta, pastas, spaghetti, italian pasta, pasta making, pasta maker, penna pasta, pasta shapes, handmade pasta shapes, pasta making by hand, pasta making at home, pasta making process, handcrafted pasta, handmade pasta video, homemade pasta, homemade pasta recipe, making pasta, la pasta, pasta making machine, food, bon appetit

Id: Ew-3-8itpjc

Length: 26min 43sec (1603 seconds)

Published: Wed Feb 07 2018

Reddit Comments

[u/[deleted]]

Now this is what I'm talking about. This is what this subreddit is made for.

[u/robbyalaska907420]

That was 30 minutes well spent, but now I pretty much HAVE to eat some pasta.

[u/InnerKookaburra]

He's like "Get outta here strascinati, I'm done with you!"

[u/linuxphoney]

I was literally JUST about to post this. glad I checked. I don't even really like pasta much but this video was mesmerizing.

[u/DEADB33F]

Needs more closeups of the finished shapes.

[u/ben-hur-hur]

incredible skill, narration, and camera work... awesomeness

[u/meurtrir]

Artisanal pasta porn. Get the fuck in.

[u/onduty]

Oh heck yeah, that was amazing

[u/rpgguy_1o1]

That youtube channel has a great series on butchery too, a butcher will basically butcher an entire carcass per episode. They'ye done beef pork lamb and tuna so far:

https://www.youtube.com/watch?v=WrOzwoMKzH4&list=PLKtIunYVkv_SsxML1CfZLcTDYsUnBewaf

The beef one is the first in the playlist but probably my least favourite