There is a wide variety of fresh pastes you can make at home without any special accessories such as a pasta or extuder roll – or even a rotary pin! What follows is a guide to some of those forms of pasta, and the best dough to make them with it.
Kind what kind of pasta dough is the best for hand -shaped pasta?
Hand -shaped pastries described below traditionally call for an egg -free dough made of beautiful wheat, water and a little salt. You can find my recipe for Egg -free dough here.
As the dough connected above works well for any hand -shaped pasta, some chefs include a spraying of olive oil in their dough for pizza (makes them extra smooth). In addition, the trophy is sometimes made with chestnut flour changed for part of the durum.
The tools you need
The beauty of these hand -shaped pastries is that you do not need ornate accessories. For most, all you need is your hands, a work surface (ideally large and wooden), and a knife or knife. Only one – Strozzapret – requires a rotating pin (for which a bottle of wine can replace, if you are really on a top).
Prepare your pasta dough
For all the pastries below: Line two large baking sheets or part of your work surface with parchment paper Powder lightly with patient flour. Share your dough in four equal pieces (about 146 grams each). Work with a piece of dough at a time; Leave others covered so as not to dry out. Forms according to the instructions below.
How to cook the pasta below
After shape, give the pasta about an hour at room temperature to slightly dry and strengthen before cooking. To cook, add the pasta to a pot of boiling salted water and simmer for 2 to 5 minutes. Drain it (reserving some of the cooking water to add to your sauce; a couple spraying will give the body of the sauce and help it stick to the foil) and mix it over medium heat with the sauce for 1 to 2 minutes.
Forms of start -up pasta
Photographs by Patrick Marinello; Food styling by Yekaterina Bysova
Small
These noodles resemble long and fat spaghetti with beaten edges. The name is thought to come from “abpiciary”, which, in the Tuscana dialect by this form of pasta greets, means “to climb”, as a small amount of adhesive is ideal for rolling these ropes.
To make pic: Cut about 10 grams (approximately one ball 1 “) of the dough and roll it under your fingers stretched until you have a 24” long cord with a diameter of about 1/8 “; the edges will roll while roll. The room is possible. Repeat with the remaining dough.
Photographs by Patrick Marinello; Food styling by Yekaterina Bysova
Cave
Cavatelli comes from southern Italy, and their name reflects their empty form (“Incavato”); They resemble miniature bunches of hot dogs, ready to welcome the sauce to Nestle in their trench.
To make cavatelli: Rotate a piece of dough under the stretched fingers to form a weak register, about 34 long “long with a 1/2” diameter. Use a bench knife or a knife to cut six or more 1/2 “pieces from the log (each will weigh about 3 grams), so you have a small set of mini pillow parts to work with it a while.
With your index and middle fingers held together, press tightly on the remote side of one of the dough pieces and pull your fingers toward you along the work surface, dragging the dough with your fingers so that the curls over them as you move. Once you have reached the bottom of the dough, set aside the newly formed cavatello and switch to the rest of the dough. Every time so often, after gathering an important set, use a bench knife to transfer the kavatell to the prepared baking sheet, leaving only enough space between the pieces so as not to touch. Continue cutting 1/2 “from the register and form the remaining dough; at the bottom, you will have about 200 cavads (approximately 50 of each quarter of the dough).
Photographs by Patrick Marinello; Food styling by Yekaterina Bysova
Orecchieste
These “small ears” (“Orecchie” means “ears”, and “-ette” is a reductive suffix) originating in the Puglia region of southern Italy. As their name suggests, they look like nickel -size cartoon ears.
To make Oregiette: As you would do for cavatelli, roll a piece of dough under the stretched fingers to form a weak register, about 34 “long with a 1/2 diameter. Use a bench knife or a knife to cut six or more 1/2 “pieces from the log. (Each will weigh about 3 grams.)
Take a toothed table knife (small serrations give orecchieste a thick surface for adhering the ideal sauce), face the toothed edge of the blade away, and approximate it with the remote edge of one of the small dough. Pull the knife toward you along the work surface while also pressing tightly into the dough, using the big toe of your free hand to gently hold the dough from the curling on the knife. Once you have reached the bottom of the dough piece, overturn it after making a popper rubber toy so that the toughest side affecting the knife is convex. Set aside the newly formed Orecchiesta and switch to the rest of the dough. Every time so often, after gathering an important set, use a bench knife to transfer orecchieste to the prepared baking sheet, leaving only enough space between the pieces so as not to touch. Continue to form the remaining dough; After all, you will have about 200 orecchieste (approximately 50 of each quarter of the dough).
Few more advanced forms of pasta
Photographs by Patrick Marinello; Food styling by Yekaterina Bysova
Stozzapret
Each part of this pasta, which originated in Emilia-Romagna, looks like a segment 2 “or 3” of the thick, approximately spiralized bar. The name suggests the drowning of the priests (“Strozzare” means “drowning” and “prete” means “priests”), and while there are many legends to justify the appointment, perhaps the most reliable explanation lies in the movement of the hand used to create them; It is remembering drowning, and the long ribbon of dough hanging and rotating beneath the manufacturer's hands evokes clerical clothes.
To make stozzapret: Keep a small bowl of fresh water nearby to dip your hands as needed; Slightly clumsy hands provide the best rubbing for the formation of stozzapret. Roll a piece of dough in a somewhat rectangular oval, about 1/16 “thick. Select a ribbon up and gently extends to extend and make a little thinner (approximately 1/4 “wide and 16” tall). Starting on one side, place a segment of the dough bar between your palms – the rest of the ribbon will hang below – and rub your hands together in front and in the opposite directions several times (as if trying to warm them). The pasta between your hands should appear wrapped; Snap that part wrapped between your fingers and place it aside over the flowering parchment. Continue down the bar until you reach the bottom, then continue with the remaining straps. Repeat with the remaining dough neighborhoods; After all, you will have about 180 noodles.
Photographs by Patrick Marinello; Food styling by Yekaterina Bysova
Trophy
The story of the origin of this Ligurian macaron is dark, but its unique shape-what part resembles a small curved lock with golden hair or a twisted worm, everywhere from 1/4 “to 3” in length, that taps at the edges-is easy to see.
To make trophy: Working with a small amount at the same time-we say, the size of a golf ball or more-roast the dough under the stretched fingers to form a weak register with a diameter of about 3/8. small with a small time, with a small time. Rotate one of these parts under the fingers to extend it just a little.
Now comes the complicated part. But don't be discouraged; Once you have hanged this movement, it will be placed in your muscle memory.
Place the outer edge of your palm – the area between your small finger and the heel of your hand – over one of the small pieces of dough. Your fingers should face away from you, the thumb run to the left (if you are with your right hand) or right (if you are left with). Craw your hand towards you, pulling your hand as you move so that the thumb is finally turned toward your body. As you pull your hand toward you, you will see a twisted trophy come out of the edge of your palm. Repeat with the remaining dough. It may take some effort at first to take the right shape, but don't give up! A whole set of dough, if you have the will to work on it, will give about 400 to 600 trophy.
Learn more about making pasta at home in this guide How to make pasta.
Photo covered by Patrick Marinello; Food styling by Yekaterina Bysova.
