How To Shape Every Pasta | Method Mastery | Epicurious

[Music] hi i'm hilary sterling the executive chef and partner at vic's restaurant here in new york city and today i'm going to show you how to shape every pasta [Music] so today we're going to go through all the different areas and some different dose traditional linguine titantelli to buccatini to some of the lesser knowns estraccionati and orchette the italians have been the authority on pasta making forever every pasta shape is designed for a sauce so that it captures whatever sauce that is given for it and actually was created for it the italians do it the best here are the tools to make and shape pasta in order to get our pasta where we need it to be we always need a pasta roller one that is easy to use hand crank perfect for all sorts of pasta that you can make if you do not have the patience for a hand crank we have an electric version if we don't want to sheet our doughs the next thing we can always use is a pasta extruder there's almost 1200 different shapes of pasta 300 different kinds of them come from an extruded version so this is a different dough this is your semolina and water as opposed to more of an egg based process where you use your hand crank if we are looking for more of a spaghetti our katara right here guitar strings to cut through a beautiful pasta shape in order to push your spaghetti through these beautiful tight strings we need a rolling pin it's the only other tool that's essential in making pasta one of my favorite tools in the kitchen one of my second favorite tools in the kitchen bench scraper this picks up your pasta it keeps your flour in order it cuts the dough and you can shape things so this is also one of those things i can't live without one of my other favorite ones is a beautiful cookie cutter we use them to cut torsetti raviolis anything else we need to start in a round shape form if we are cutting squares or rectangles to start like our farfalle we are using a pasta cutter one of my other favorite tools is a gnocchi board we can make garganelli gnocchi cavitelli meloradus this is a different shaped version of a gnocchi board some of my last favorite tools i can't live without a ruler we have so many different shapes that we can make and that we need this 12-inch ruler to help us guide the way i like to use a pencil for many things for note-taking scribbles writing recipes on the wall and making garganelli the old-fashioned way my last two tools that i need a short knife to cut with and then last but not least the scale pasta in itself is an art but it's also a science without a scale our doughs can go right or wrong all right let's get to shaping pasta this is a corset we're going to start off with a really really wonderful shape very easy to make called corzetti and the corsetti stems from a traditional uh circle shape coined pasta that usually has the family's crest on it so that you could tell when you were buying corsetti at the local market that you knew who made it so what i'm doing here is i'm going to use a rolling pin and just kind of get this flat enough to go through a pasta roller or sheeter so always when we're starting with a roller is we go as the widest possible you never want to try to squeeze anything through and then we're going to let it run a couple of times we're going to get it to essentially not paper thin for this pasta but just before that so it still has some texture and some bite to it always have a little flour on your board and the pasta so that it doesn't stick the roller once you get pasta stuck in here there's really no going back unfortunately so now we have a nice shape here so a circle cutter i'm using an old fashioned cookie cutter biscuit cutter i don't have a family crest so i like to use a gnocchi board or a cavitelli maker to kind of emulate ridges texture and then i take them on a board use my palm of my hand and then slowly peel them off it's a very delicate pasta so it's really important that the sauce that goes with it is light and elegant it is a beautiful canvas it's a plate it's really wonderful and i love the history of it a family crest like i think we should bring that back around i'd like to create one right now and that's the corzetti this is a farfalle so when we're cutting out these kind of shapes i like to use a ruler because honestly it's the only way to do it because we're cutting out a perfect square so right now i'm going to take our dough and just kind of square off to make this easier to work with i'm going to cut this right down the center for the farfalle it is a one and a half inch by one and a half inch so i'm just gonna make little ridges here along the way and then we're gonna cut them all the way down with our trusty ridge cutter we're gonna put those nice ridges on the edge and then i'm gonna do one more time get that ruler out one and a half and then one and a half what we're going to do is we're going to take these we're going to turn them into butterflies so all we have to do is cinch them up and pinch them together and then we have our butterflies and that's the farfalle this is pizzocari this is a buckwheat dough from the north of italy in lombardia right on the border of switzerland there's a small town called datalina where this is one of the most well-known dishes that comes from it so this pasta is made with eighty percent buckwheat flour mixed with a traditional double zero pizza was uh latin from pita and pizzo cairo means poor or ugly or bad or gray so this is not the prettiest of the doughs but it's also one of the most flavorful the buckwheat adds a really lovely texture so i'm going to square these off pizza carry can be either a long thin or wide and short the dish is made with cabbage and potatoes so i prefer to make them shorter so i'm going to make these into wide shapes that's one example of the pizza carry and then they also make them into ridged versions as well this dish is served with a specific cheese that's also from the alps called beto and it's uh really one of those hearty winter dishes that i really do cherish and love and that's pizza carry this is taharin so our next pasta shape comes from the north in piamonte called this is a very traditional shape and really easy to make we're going to make sure that there's a little bit of flour on top of each roll because we're going to roll this up this pasta literally translates to to cut so that's exactly what we're gonna do so we're gonna cut ribbons [Music] pick them up traditionally served with a meat ragu it's so rich and silky that's why this one's pretty special and so easy to make and that is tahrir this is bigly one of the ancient pasta tools is called the big alaro it is a chamber and you're able to push pasta through it and then twist it so the big alaro is a really really cool tool but not the most efficient in today's time so we are making it with a extruded version so this is a buckwheat dough with eggs in venice you'll find this served with anchovies and caramelized onions it's one of my favorites you're getting some of the best of venice with this dish and that's bigly this is tropier now we're in liguoria known for two very specific pastas corsetti and trophies very traditionally served with basil pesto so what we have to do with this pasta is take our egg dough and roll it into ropes there are numerous ways to make this you can use a metal rod i like to use a skewer or you can just use your hands the translation is short and twisted so that's the goal here so we're going to cut these into about two inch and then roll them out a little bit further and then once we have our sizes that we need we're gonna twist the edges like you were twisting like almost a mustache [Music] that's the first thing that came to my mind i don't know why so i'm gonna take my skewer there's two different ways we can do this we can gently push and wrap the pasta around it twist the skewer and then give it one more roll there's also we can wrap the pasta almost similar to a fusilli if you're really going for a complete twist so both of these are acceptable versions of trophies they're both short and twisted that's all you need for this pasta and that's trophies this is canadairely we are now back very high in the north in trentino alto adeje looking at a leftover dale bread a bunch of ingredients and we're going to make a dish called canaderly out of all of these things so canadaireli is a take on a german dumpling that has been translated to more of a italian setting so we're going to take some dale bread we're going to soak this with milk while that's soaking we're going to crack two eggs and gather our cheeses and parsley canaderally traditionally is made with speck which is a smoked prosciutto we are not making that right now with this one we're going to keep this vegetarian a little bit more classic with a provolone a little bit of flour some chopped parsley some nutmeg and then our dail bread is as getting soaked up with that milk this is served traditionally in a stock and usually served with lots of greens and kale or broccoli we're going to wait for this to kind of like really absorb so not all pasta is made with just flour and eggs this is an example of one that's really special and true to a northern region that takes a lot of love from its outlying areas so all the things that are going to help bind this are the cheeses and the eggs so we're going to drop our two eggs in here mix these up so when we're making this canaderally we're going to let it sit after we make our dough but also we're going to drop these right into instead of poaching them in boiling water we're going to drop them right into a boiling stock kind of like the italian matzo ball if you will so we're going to cook them we're going to add all of our provolone our parsley so once we have this mix nicely together i'm going to add some flour so now we have a beautiful nice mixture so we'll let that sit for a little bit but basically we're going to form these into beautiful balls and then when we make them we're going to drop them right into boiling stock and they'll hold their shape and that's canadairly this is spaghetti alakitara so this is called the kitara it is styled after a guitar it has two sides one thicker one thinner this is traditionally from abruzzo they call it macaroni as well and we're gonna essentially push the pasta through it so i have my sheet so we're gonna cut this so that it fits just below the wooden lines and you can actually turn these to make it tighter or looser we're going to flower up our guitar to make sure it doesn't stick on any of the wires and then just beautiful force nice even rolls and then it holds sauce so well and then just the actual nature of being able to force a piece of dough through wires and then something so beautiful comes out of it and that is spaghetti alakitara this is malta so now we're moving on to emilio romagna which is on the northern side of the central region we're going to make malta which means badly cut so this is a shape that's really up to you we just kind of cut it the way we feel and that's all it is it is just poorly cut pasta we like to cut them as like shark fins because they fold nicely into a pasta you'll see these all throughout italy in every region has some poorly cut pasta so when you're plating it you can fold it and it acts as ribbons and that's the malta geyati this is fregola and just across in the water is sardinia one of the things that they're known for it's called regula which is what they call sardinian couscous so we can use a semolina dough we can use an egg yolk dough there's a couple different varieties one is very coarse rustic that gets put through a ricer or a very fine dye when it's extruded or more of an israeli style couscous which are little round balls so what i'm doing right now is i'm rolling this out super thin so we're going to just take this and we're going to cut as little as possible i'm going to put a little bit of flour over here so that they don't stick together we're going to make little versions of couscous this is very traditionally served in very different ways so couscous in sardinia can be served with potatoes and saffron or with seafood it can hold up to so many different things and it can belong anywhere you can serve it with anything you want then i've never been disappointed with this pasta and that's regular this is pasta telly so now we're switching gears a little bit and we're changing our dough this is a traditional dough from piamonte and it's a pasta called pasatele we use equal parts breadcrumb and parmigiano and when we make this dish traditionally you're grating this into a chicken stock a broto a beef stock so there's actually no flour in here it's only the bread crumbs and cheese nutmeg this is more of a northern dish very warm comforting similar to like a tortellini and broto but this is a breadcrumb pasta essentially this is a dish that we actually use whole eggs whole eggs and a little bit of water so we're going to bring this together and this is going to be a really wet dough we're looking for because there is no flour in here so we have to find a binding agent so do you see as i formed a patty essentially a dough and then let's say we don't have a box grater or a food mill or a potato ricer we're just going to roll this out i'm going to use a little bit of flour on my hands and we're going to make what they like to call is like little worms and you can see that this if you are just dropping this right you're going to poach it like almost a dumpling right into a liquid and this is a great way to use your extra bread extra bread crumbs and to make a really special flavorful dough so here we are making pasta without flour but that's what that whole egg is used for so the egg whites in your egg that we've been taking out for all of our other pasta that is your binder in here with the combination of the cheese and the bread crumbs so this is another alternative to pasta that people don't really know about and that's pasta telly this is garganelli so next we're moving on to garganelli again from emilia romagna so again i'm gonna have my ruler out and i'm gonna measure these squares a little bit bigger than the last time i'm gonna do it two inch squares there are specialty garganelli boards out there but i am more old school i like a gnocchi board and a pencil so i'm going to take a little bit of water and seal these edges and then i'm going to take my pencil and start rolling it up there's one garganelli so then again we're just using the water to seal them together so once they dry they'll stick together in that very rapid boiling pasta water gargano's get served with more of a lighter tomato-based sauce nothing too heavy because you want to showcase the intricacies and then any kind of pasta that has a hole in it your goal is to try to get the sauce inside of it so when you're eating it you get layers of pasta sauce pasta sauce it also holds sauce so well because you have ridges on the outside and the kind of rigatoni penny hollow middle so once these dry and then they cook they stay just like that and that is garganelli this is peachy now we are going to be making a traditional pasta from tuscany called peachy it's a thick hand-cut spaghetti and it has to be rolled between the palms of your hands you can make peachy as long as short as you would like so instead of putting it through a machine or a kitara we are sitting here and rolling each pasta in between the palms of your hand traditionally it has to touch your palm for it to be considered a peachy this is one of those pastas that you just have to accept that it is what it is you can see that there's there's fat and skinny and fat and skinny like if you are a real peachy maker in tuscany there's no such thing as that it would be one continuous flow and that's the challenging part of it in between the palms of your hands this is one of those shapes that's really traditional and served basically because it goes well with tomatoes and wine here in wine country and that's peachy this is strotza pretzel we are in central italy making a pasta called starzaprezi which translates to priest strangler or priest choker that sounds pretty evil but in reality the reason why they called it that was because when the priest would come to town they would make a dish for them of these pasta and then the priest would eat it so fast that they would almost choke on it so what i'm going to do is i'm going to turn these into two inch thin ropes and then we're going to use our bench scraper to flip them over so i'm going to take our bench scraper i'm just going to push them down and then you can see that there's just a little bit of a twist and a hollowness to them these are always handmade and really fun to make [Music] there's a lot of like feeling of the bench scraper if it's two the dough is too wet or too dry but what we're doing is we're adding texture to it and layers and ridges so again the common theme of this is the pasta was designed to hold the sauce without a sauce the pasta is nothing they're like two peas in a pod they need each other the friction on the board and creating that line in the center is giving those those ridges and that texture it needs to hold the sauce and that's strotza pretzy this is pepper deli we're moving on to uh pepperdelli from tuscany traditionally served with a rabbit ragu a little bit more stock based not very heavy tomato products so we have our sheets of dough rolled out and then on the sides we're going to cut it so that the top of the pasta is ridged and the bottom is ridged for pepper deli we can go as wide and small as you would want but this one i'm going to do about an inch and a half and i'm going to go straight up you can use that ruler again if we'd like i'm going to trim this to a nice perfect rectangle always save your scraps and then we have our pepper deli it's one of those pastas that it's it's about the actual pasta itself it holds sauce it's hearty enough that it can battle something like rabbit and it has a different nuance to it you wouldn't want to put this with something delicate this needs something that it can battle together for the star of the show i don't know if you want to keep rolling but i don't particularly like pepperdelli either but it's okay it just smacks you around it's like one of those pastas and that is pepper deli this is bucatini also known as a perchatelli comes from the region of latio bogatini means yearst or whole so it's a long spaghetti with a hole running through the center of it which captures that sauce so this one you might need a little bit more dough in the hopper once it starts coming through we're going to guide this bucatini probably is about eight to ten inches long we want to keep it as straight as possible you can see the hole right through it so as it's coming out we're just going to put a little bit of a semolina to keep it from sticking to each other you can eat this fresh or dry a traditional drying time for a pasta that's mass-produced is about 50 hours or so so that's up to you if you have the time whether the patience or the will power to wait that long so this is almost at the length that we're looking for and then we're just gonna get a little more semolina on there make sure that the pasta isn't sticking together and that's bucatini this is tayatelli so now we're moving over to the region of la marque where tayatelli and bolognese is widely served tayatelli again is something that means to cut tagolini is a smaller version of this it is a little bit of shorter and thinner than the cousin of the papridelli but we are going to trim this up with a flat sided cutter so we can go north to south here and what i'm going to do is trim them up one more time so that everything is nice and lean the tayatelli can also be served with a cream based sauce also you'll see in truffle season tayatelle with white truffles and butter is a very traditional dish is a very simple pasta and it holds all of the sauces so well and it doesn't overshadow it this one is kind of a pasta that takes the back seat to whatever goes with it so this one is just a really like beautiful elegant soft textured pasta that allows whatever it goes with it to shine and that's italiantele this is sadadini another very common shape of pasta that is extruded is penne penne has many other names and cousins one is called the cedadini so a penne traditionally is a diagonal cut i believe in around the 16 or 1700 someone did actually patent that cut and made the dye for it so sadadini is a flat cut version of penne another pasta from the company region originated in naples a lot of tomato sauce there for this dish and why they came up with it we're going to get rid of that first bit and then you can actually if you have one of these kitchenaid ones put it right back in and keep going so in order to keep our pasta straight we're going to keep guiding it down kind of telling it what to do we want these to be a little longer about maybe four inches or so we're going to keep guiding them and we're gonna and they also call it regatti which means the ridges on the outside and that's sedatini this is rigatoni so what i'm starting off with is a pockery or rigatoni from compagnia traditionally pockery is a smooth hollow rectangular shape and the rigatoni version is with ridges i'm putting some semolina down we're going to place them into our extruder we're going to get it going most dyes that are made in italy is traditionally made in bronze which allows the pasta to give it that exterior roughness and texture or the grooves in order to hold the sauce we want to guide the pasta straight down about two inches or so and then once we get to that stage we're to cut it and lay them out so sometimes you'll see a pockery is a much wider pasta and rigatoni can be smaller they range in so many different shapes and sizes but traditionally pottery is smooth and rigatoni always has exterior ridges so we're going to keep pulling this straight down in order to assist with their shaping and that's rigatoni this is macaroni i think people kind of use the term macaroni and they think immediately of mac and cheese there is a version of macaroni that's served in italy that is a short one to two inch hollow tube has many uses to it it can be served in soups stews for light pastas and broths are obviously the more well-known mac and cheese [Music] so this one if we keep it straighter we'll have more of a longer easier version of macaroni these are curling just so slightly so they could fall into the elbow macaroni category or we can keep them shorter and let them curl macaroni i think has a bad wrap in the united states because of what it's really known for but it's a beautiful elegant short tubular pasta that should have its day too and that's macaroni this is quadratic all right so now we're moving farther south to puglia down in the heel of the boot of italy there are very well-known pasta shapes that come from down there and this is not one of them this is called quadratic meaning a four-sided pasta so you'll see this as many different shapes and forms what i'm making is more of a hollow quadrati right now we're gonna get our ruler out again this one's gonna be a two and a half inch rectangle so we're gonna cut it quadratic in julia can mean a four-sided ravioli a small square which is also called franco-boli which means stamp but i like to kind of make this hollow freestanding quadrature so i'm gonna stretch this out just a little bit and now i have a perfect square i'm gonna dab a little water on all four corners and then we're gonna bring it up together so now this is a hollow shaped quadratic and then we're going to let that sit and dry this is traditionally served in a broth because you don't want to toss this into a heavy sauce and as simple as that it's gorgeous it looks like a flower and that's quadratic this is the gagne all right so now we are moving over to calabria to make lagne the first known pasta shape in italy it has been translated to lasagna over the years so laganye is traditionally made with chickpeas down in calabria it doesn't look like lasagna except it has the rigid edges as well so what we're going to do is we're going to start again and make sure these are nice and even the gagne is a ribbon with rigid edges so similar to the papadelli from the north but this is served with chickpeas and a little bit of chilies down in calabria sometimes you'll see this made out of chickpea flour as well so these are our lagange ribbons and that's laganye this is our quete so we are still in the south of italy now we're back in puglia and one of the most traditional pastas that come from this region is orchite which translates to little ears so in order to make this one we make a beautiful rope nice and even still with our egg traditional orchite is made with water or egg whites and flour the region of julia is traditionally extremely poor and eggs are not the most common down there they kind of use more of what's in the land and what they have so i'm going to take my ropes and we're going to get them into little spheres there are numerous ways of making arquete a way of using a butter knife there's also the way i prefer is to take the sphere and push it into your palm and we have little ears this is the most traditional pasta in italy it's always served with broccoli rabe and sausage sometimes you'll find it with a dried fava puree and also broccoli rabe there's no deviating that is as the dish of like the region and that's what we stick with it this is the end all be all pasta this shape how it holds the stock the sauce how the sausage just gets cradled inside these little nooks and crannies of the ears it really is something special and that's orquette this is cavatelli we are back in puglia making cavitelle so cavitelli is another different shape similar to gnocchi so what we're going to do is we're going to roll these out into long ropes again and then instead of making a short sphere we're going to make a little bit of a longer oval shape once we get this into a nice oval shape we're going to take our gnocchi board we're going to push it in and then roll it and then roll it off so again we're going to push this in and then flip it over and these are a style of gnocchi that's made with pasta dough this is another kind of shape that holds a raigu you'll find cavitelli to be served with kind of a to light tomato meat ragu or this one can be served with seafood as well so these are kind of fun they're kind of long and you just kind of flip them over cavitelli you can use your normal egg yolk dough and it serves an amazing purpose it holds sauce well it has the ridges it has an opening on the inside and it also can hold so many different things like this is great with a broccoli ragu or cauliflower ragu traditionally this could be made with ricotta and sometimes in sicily they use saffron so there's a lot of variations on this and i find the handmade ones they're more rustic and and feel a little more homemade than the actual machine and that's cavitelli this is taco nelly all right so now we're going to move um into the abruzzo molise area and is a pasta shape called taco nelly so taco nelly is in the shape of a diamond it's a very rare one there's not that much information there's not that many stories about this pasta shape which i don't know why because it's so easy and it's another beautiful pasta that's served with vegetables as we've seen the tayatelle and the pepper delay and the cavitelle all these have served with really heavy ragus sometimes we need a beautiful elegant soft pasta to be served with the vegetables so what i'm doing right now is i'm going to take our magical ruler and i'm going to cut out our diamonds so this one is traditionally served with more of a fresh chickpea we're going to keep going here i'm gonna use our ruler again here and make sure i'm not making them too big and then these little smaller squares and triangles we can use for re-roll them back in so this dish you'll see more of a dried pasta you'll see a lot of this in alberto and molise and more of a badly cut diamonds actually i'll be honest with you right now the taco nelly is one of those pastas that doesn't have a lot of history to it it's just something that they make i'm not very good at it my diamonds are pretty rough there's a diamond in the rough big time and that's taco nelly this is fusilli we're still in campagna talking about pusili so traditional fusilli is based on the word fuso which means like a spindle so a traditional corkscrew curlicue looking pasta if we're doing a fusilli longo or fusilli corto it just means long or short in the united states fusilli is also known as rotini i don't know why but that seems to have been the translation so we have our semolina dough we're gonna get it into a hopper and start slowly pressing it down i particularly like fusilli longo i find that it the waves of it kind of resemble a couple other different pastas but also holds that same sauce and it has more surface area between those ridges or the spindles if we want to make it shorter or keep those corkscrew looking shapes a little bit tighter we can control that we can pull it down as it's coming out of the extruder or we can shorten it and hold them back a little bit these are a more traditional through ceiling a little bit longer so we're going to get rid of this guys a traditional food cell is around 4 inches long so that's where we'll keep these today and then as you're pulling the pasta out of the extruder you want to get that semolina back on it again and that's fusilli and that's how you shape every pasta we may not have shaved every single pasta today but we did pretty good [Music] i mean we did the best we could we could have shaped more but that's all we have for today

Channel: Epicurious

Views: 690,217

Rating: 4.9243727 out of 5

Keywords: method mastery, epicurious method mastery, epi method mastery, shape every pasta, pasta shapes, make every pasta, make fresh pasta, homemade pasta, make pasta at home, how to make pasta, pasta ingredients, every kind of pasta, how to make every pasta, how to make homemade pasta, how to make fresh pasta, every type of pasta, make any pasta, pasta maker, home pasta maker, fresh pasta recipe, fresh pasta dough, make pasta, pasta, epicurious pasta, epi pasta, epi, epicurious

Id: U8tam5js86I

Length: 32min 21sec (1941 seconds)

Published: Thu Nov 26 2020

Reddit Comments

[u/Edened]

Ugh I just watched all of it god damn it