There are literally hundreds of pasta forms – some universally known, some deeply warm and special regional. Some are hand -made, others require an extruder, and some are made using a roll -style machine, which are available as handwritten versions or as an appendix to your stay mixer.
This guide will ruin some of the most common types of long noodles, cut with striped you can make with a roll -style machine, ordered from the most wide to narrower (with notes on the thickness of the noodles, which can also change).
A quick note in pasta cars: Our favorite car is Marcato atlas 150which has fans all over the world of pasta (including the author of James Beard's cooking book, Meryl Feinstein). As a result, we have included position settings to flip this machine when we make these foil shapes. Given this, any rotary machine can be used to make these shapes, and you can trim in size with a sharp knife of a cook. You can also, with some patience and fat fat, flip the pasta by hand; we like a straight, frank rolling stake For this job.
Suggested Recipes: Fresh pasta, pasta, Cake with golden status
Photo and styling of food by Liz Neily
Common forms of striped -cut pasta, from wider to narrower
Lasagna: The most wide foil – about 2 “, though this may be flexible – used to do, well, lasagna. If you use atlas 150, roll the pasta dough in position No. 6 to 9 (about 1 to 0.5 mm thick ) formerly) cutting with a sharp knife of a chef in wide strips.
Pappardelle: A wide, flat foil – about 5/8 “to 1” wide – springs in Tuscany. If you use atlas 150, flip the pasta dough in position no. 6 (about 1 mm thick) before cut into strips.
Tagliaatele: A flat, wide foil – 1/4 “up to 3/8” – is usually served with thick sauces, like a bologne with meat. It is greeted by Bologna, the capital of the Emilia-Romagna region of Italy (a city also known for pasta pillows filled with meat and knows like agnolotti). The dough is wrapped slightly thinner than fetuccine (though the noodles are wider); If you use atlas 150, roll the pasta dough in position No. 7 (about 0.8 mm thick).
Photo and styling of food by Liz Neily
Fettuccine: A long, flat foil (its name means “small strips”), about 1/4 “wide, which is particularly popular in Roman cuisine. If you use atlas 150, roll the pasta dough in position no .
Tagliolini: A long, flat ribbon that is very narrow – about 1/8 “in width – and thin; it is from the Piedmont region of Italy. If you use atlas 150, roll the pasta dough in position No. 8 or 9 (around 0.6 to 0.5 mm thick.)
Photo and styling of food by Liz Neily
Note: These last forms are often excluded because they are rounded than flat, but they can be made with connections in an Atlas 150 or other scroll style machine, so we are including here.
Linguine: A tall foil about 1/8 “wide; its name means” small tongues “, which aims to describe its shape. Its'S'S'S'S'S ELIPTIC (slightly rounded) than completely flat, like most forms of other pasta on this list, such as fetukine.
Spaghetti: A thin, rounded pasta, about 2 mm wide; This is one of, if not , The most popular forms of pasta there. If you use atlas 150, flip the pasta dough in position no. 4 (about 1.8 mm thick).
Photo and styling of food by Liz Neily
Vermicelli: A very tight pasta – 1 mm! – this is rounded, like spaghetti; Originating in Campania, its name translates into “small worms”. If you use atlas 150, flip the pasta dough in position no. 5 (about 1.5 mm thick).
Capellini (angel hair): A super rounded rounded foil – about 1 mm in width – which is even thinner than vermicelli. If you use atlas 150, roll the pasta dough in position no.8 or 9 (about 0.6 to 0.5 mm thick).
Do you need a refreshing how to use a pasta machine? In this way.
Cover the photo and styling food from Liz Neily.
