Different Types of Pasta by Size and Shape

Pasta notes
Flour, salt, eggs – and then EVOO
Approx 100 gm 00 flour per egg
Approx 2 C flour for 3 eggs
Add 2 TBL EVOO
Make nest of flour and salt mixture
Beat egg in well/nest
Bench knife until it starts to come together
Add another egg yolk if necessary
Drizzle water if necessary, but it will probably be OK
If too sticky, add a bit more flour
Knead on floured surface until it becomes springy
Roll into a thick rope, and wrap in plastic for 30 minutes – This is a must

Cut into equal sized pieces, depending on how you will use the pasta
Golf ball sized pieces is a good size if you are going to cut strips manually,
Tennis ball sized if you will put them through a roller
Roll, fold, repeat about 8 times
Cut and flour
Let dry for about an hour
Cook in large pot of boiling water
Fresh pasta only needs to cook 3-5 minutes

Angel Hair

1/32 inch wide

Annuletti / Annolini

Cappilachi

Capoletti / Cappiletti

Cavatelli

Use fork to shape thick 1×1 pieces into ears

Farfalle

Cut into 1.5 inch squares
. One side is wavy . Pinch into bow tie

Fazzoletti

Roll to thin sheets – Cut into 1.5 inch squares
Using single chop stick, Roll into tube (on the bias) on textured surface

Fettucchini

Fettuccini ¼ inch wide

Garganelli

Lasagna Noodles

Lasagna Noodles About 2 inches wide. There is American and Italian lasagna noodles. Semolina wheat flour. American has thick. Italian noodles are thinner and have less chew… which is good.

Linguini

Linguini 1/8 inch wide

Papperadelli

About 1 inch wide

Ravioli

Cut in 4 inch squares, or 3 inch rounds
Put small amt of filling – Ricotta, meat, cheese, etc.
Seal edge with egg white – Boil till they float to the top

Spaghetti

Spaghetti 1/16 inch wide

Tagliatelli

Tagliatelli ½ inch wide

Tellulini

Tortelli

2 inch squares – Ricotta in center
Fold to make triangle, then bow tie around finger
Lay flat to dry

Toyatelli

Trofie

Roll thin strips of pasta into curls

Different Ways to Prepare Pasta – Pasta Dishes

Pasta – COLLECTION INDEX