How are different kinds of pasta shapes made? In this epic 27-minute Bon Appétit video, Eataly Flatiron‘s pastaio Luca D’Onofrio demonstrates how to make 29 handmade pasta shapes with four types of dough: Semolina pasta dough, egg pasta dough, spinach pasta dough, and cuttlefish squid ink pasta dough.
D’Onofrio’s techniques look easy thanks to well-made doughs with the proper textures—not too wet, not too dry or crumbly, springy and well-floured—and his years of practice. He also has some awesome-looking artisanal tools, including a cavarola board, a bicicleta, a rotella, and a chitarra. From Bon Appétit:
Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate.
From the egg dough, D’Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti.
From the spinach dough, Luca makes foglie d’ulivo, trofie, fagiolini, and pappardelle.
From the cuttlefish squid ink pasta dough, D’Onofrio makes orecchiette, strichetti, fettuccine, and corzetti.
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Related reading: The Science of the Best Fresh Pasta.
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