One brand that has very much solved this problem, according to Nicholson, is Marcato Atlas, an Italian company that has been making pasta machines since 1930. “Even if it’s a 64th of a millimeter off, you’ll have one side of the pasta sheet pulling and being a little bit more narrow, whereas the other side doesn’t grab it quite as much.” That will leave your pasta more prone to tearing, which will undo all your hard work. “As you reduce the space in between them, that’s what makes the pasta sheet get thinner and thinner, and the calibration on those two rollers is very, very important,” explains Linda Miller Nicholson, the author of Pasta, Pretty Please and the “pasta artist” behind the Instagram account Salty Seattle. Pasta machines are basically made of two rollers, which start at a wider width, then taper inward. But even if you’re getting a modest analog pasta-maker, it’s important to invest in the right one. This is especially helpful if you make a Southern Italian–style dough with just flour and water.” Marchetti’s favorite wooden board is two-sided, and each side has a lip, which she says helps you position the board securely against a countertop so it stays put when you’re kneading or rolling dough. That board is currently sold out, but for those who like the sound of it and don’t want to wait for it to come back in stock, we found this option from Overstock that is double-sided and has a lip on both sides.įor most people making fresh pasta at home, an electric pasta machine is overkill. Meryl Feinstein, the founder of Pasta Social Club in Austin, adds, “Wood absorbs excess moisture, which helps with kneading and getting your dough to the right consistency. “Unlike pie, biscuit, or croissant dough, pasta dough loves warmth - the warmth of your hands from kneading and the warmth of a wooden board,” says Domenica Marchetti, the author of The Glorious Pasta of Italy and the founder of Domenica Cooks. While you can roll out your pasta directly onto your counter, a wooden board or cutting board can be helpful as a work surface. (If you know what type of tool you’re after, simply click on any of the links above to jump straight to that section.) And to help you find the tools you’re looking for, we’ve organized the products according to when you would use them in the pasta-making process, starting with tools for working with dough, followed by tools for making pasta, tools for drying and storing pasta, and tools for cooking it. Should you buy a hand-cranked pasta machine, or is it smarter to splurge on an electric model? Do you need a ravioli pin, or will a tablet suffice? What about a drying rack? To figure out which pasta-making tools you really need, we asked six pasta-makers and professional chefs to walk us through everything they use to cut, shape, and cook all sorts of freshly made pasta, from fettuccine to ravioli. But narrowing down what to buy is the hardest part. The dough itself comes together with a few ingredients that you’re likely to already have on hand. We invite you to make reservations now so you can come in and sample our handmade pastas in all their delightful shapes.Making pasta at home is easier than you think. Soup and stuffed dishes call for specific types of pasta, but again, there are lots of options in those categories.Īt La Famiglia in Reno, our fresh new menu showcases the best of Italian pasta. A chef will always consider how a sauce will “cling” to the pasta, as well as the dish as a whole. It’s not just texture – flavors must be considered in choosing the right pasta. A more delicate sauce pairs well with a thin, ribbon-like pasta. A thick, flavorful sauce needs a pasta that’s just as robust, with deep grooves for holding the sauce. In Italian cooking, the way a pasta holds the sauce is critical. Really, all of these pasta shapes exist because they elevate individual sauces and dishes with their unique textures. Some pasta shapes can be sorted into multiple categories, and variations in shapes and regional practices mean there’s a lot of overlap. Stuffed: Cannelloni, angoletti, ravioli, tortellini, sacchetti, etc.Short: Cavatappi, conchiglie, festoni, farfalle, fusilli, gnocchi, etc.Long: Tagliatelle, linguine, angel hair, fettuccine, capellini, etc.The roughly 350 different types of pasta can be broadly sorted into four categories: Here’s everything you ever wanted to know about the many shapes of pasta. But we’re betting you’d be surprised to learn there are literally hundreds of pasta types and shapes (and they’re all delicious). You can probably even name a dozen different types of pasta. You’ve had baked Ziti and pasta bolognese, maybe traditional tonnarelli in cacio e pepe.
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