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

Embark on a comprehensive pasta-making journey with Eataly Flatiron's Pastaio, Luca D'Onofrio, as he demonstrates the art of crafting 29 distinct handmade pasta shapes using four types of dough. Master the techniques for creating semolina pasta specialties from southern Italy, including cavatelli, malloreddus, and lorighittas. Explore the versatility of egg dough to produce classics like tagliatelle, tortellini, and agnolotti. Discover the unique textures and flavors of spinach dough creations such as foglie d'ulivo and trofie. Delve into the world of cuttlefish squid ink pasta, learning to make striking orecchiette and fettuccine. From simple shapes to intricate filled pastas, gain insights into the rich traditions and regional variations of Italian pasta-making in this informative and visually captivating 27-minute video.

Introduction

Cavatelli

Malloreddus

Lorighittas

Cencioni

Capunti

Strascinati

Culurgionis

Sagne Incannulate

Fusilli al Ferretto

Tagliatelle

Tortellini

Cappellacci di Zucca & Tortelli Piacentini

Farfalle

Garganelli

Anolini

Cappelletti

Tagliolini

Agnolotti

Sacchetti

Foglie d'Ulivo

Trofie

Fagiolini

Pappardelle

Maccheroni alla Chitarra

Orecchiette al Nero di Seppia

Strichetti

Fettuccine al Nero di Seppia

Corzetti