Impress your friends with these pasta-shaping techniques!

7 months ago



One of the reasons why pasta is such a universally loved food is its versatility where in you can practically make it into any shape you want it to be. Be it long noodles, tubular, stuffed, or in small rice-like form, feel free to enjoy pasta, especially if you can shape yours when you make them fresh. Cast them into classics like the spaghetti,rigatoni, and penne or get inspired to make your own form. Once you’ve got your dough ready, try practicing with these four unique pasta variants:




Farfalle – Cut pasta dough into squares (about 2 x 2-inch). Lay a barbecue stick (or use those Korean metal chopsticks!) in the middle of the square, and pinch both ends towards the middle to create folds in the pasta, forming a ribbon. Pull out the stick and repeat the process.



Garganelli – Lay a square sheet of pasta dough diagonally on the lower edge of the garganelli maker. Roll it around the wooden peg, pressing down and pushing forward against the wooden ridges in one swift motion. Pull out the wooden peg and repeat the process.



Cappalletti – Cut pasta into squares (about 2 x 2). Place a scant teaspoon of filling in the center. Fold in half to form a triangle. Press edges to seal. Pull corners together, wrapping around the tip of your finger.

Tip: When making stuffed pasta, remember to keep dough moist by wrapping and covering any exposed dough with cling wrap. You need soft, pliable dough to work with so that it can be shaped and sealed properly.


Ravioli – Cut fresh pasta into long, rectangular sheets. Pipe or spoon filling at regular intervals. Cover with another sheet of pasta and press edges to seal. Cut around the edges using a cookie cutter for round ravioli or a pizza cutter for square ravioli.

Cook these pasta sauces for your newly-made made shapes:

Homemade Tomato Sauce

Ragu Bolognese

Malunggay Pesto

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