Shaping long pasta

Shaping long pasta

Pasta lunga

By
From
Pasta
Photographer
Laura Edwards

Long pasta shapes are probably the best known of all pastas: spaghetti and lasagne (this counts as ‘long’) are to be found in most storecupboards. The easiest way to make the long and delicate shapes such as capelli d’angelo, tagliolini, fettuccine and spaghetti alla chitarra is with a machine. But you can still successfully make some of the long shapes by hand and it is probably less time-consuming because there is not so much washing up!

If using a machine, it will make your pasta as thin or thick as you like. It is more difficult by hand. But in general, the thickness of the rolled-out pasta dough should match the shape you are cutting: the width and height should be about the same. But don’t attempt this with pappardelle – you don’t want them to be 2cm thick!

Ingredients

Quantity Ingredient
Fresh egg pasta

Method

  1. Step by step

    For the following five pasta types, fold the sheet of pasta dough into a wide, flat sausage, dusting abundantly with flour.
  2. Pappardelle

    Cut the rolled pasta into 2cm wide strips.
  3. Fettuccine

    Cut the rolled pasta into 6–7mm wide strips.
  4. Tagliatelle

    Cut the rolled pasta into 5mm wide strips.
  5. Tagliolini/tajerin

    Cut the rolled pasta into 3mm wide strips.
  6. Capelli d’Angelo

    Cut the rolled pasta into 1–2mm wide strips.
  7. For the following pasta types, simply roll out the pasta as described.
  8. Maccheroni/spaghetti alla chitarra

    Roll out the pasta to 2mm thick sheets, then cut into 2mm wide strips.
  9. Bigoli {square not round}

    Roll out the pasta to 4mm thick sheets, then cut into 4mm wide strips.
  10. Pinci/pici {a durum wheat semolina pasta from Tuscany, usually made by machine}

    Take a little piece of dough and roll it out by hand to a long sausage shape on your work surface. It will probably be uneven, but that will add to its charm.
  11. In each case, shake out the strips of pasta and then, holding the pasta at one end, wind it into a nest to dry.
  12. Lasagne/raviolo aperto

    Cut a trimmed oblong of pasta into large squares or oblongs – you could use a serrated pastry wheel for a different look – and stack, separated with greaseproof paper, to dry.
  13. Mandilli de sea

    The same idea as lasagne, just roll the pasta dough a little thinner.
Tags:
Antonio
Carluccio
pasta
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