How to Make 29 Handmade Pasta Shapes With 4 Types of Dough

Ingredients

• 500 g Semolina Flour (fine semolina, for southern‑style dough)
• 250 ml Water (room temperature)
• 1 tsp Salt (fine sea salt)
• 400 g "00" Flour (low‑protein Italian flour for egg pasta)
• 4 Large Eggs (room temperature)
• 2 Egg Yolks (adds richness to egg dough)
• 80 g Fresh Spinach (blanched, pressed and pureed (≈20% of dough weight))
• 30 g Squid Ink (fresh cuttlefish ink, gives deep black color)
• 300 g Boiled Potatoes (cooled, mashed)
• 50 g Pecorino Romano (finely grated)
• 5 g Fresh Mint (chopped)
• 20 g Unsalted Butter (softened, for potato filling)
• 50 g Prosciutto (thinly sliced, diced)
• 50 g Veal (ground or finely minced)
• 50 g Pork (ground)
• 50 g Mortadella (diced)
• 200 g Pumpkin Puree (smooth, unsweetened)
• 400 g Ricotta Cheese (drained)
• 100 g Fresh Spinach (for filling) (blanched, chopped)
• 2 tbsp Olive Oil (extra‑virgin, for dusting)

Instructions

1. Prepare Semolina‑Water Dough

   Combine semolina flour, water, and a pinch of salt in a mixing bowl. Knead by hand until smooth and elastic, about 5 minutes.

   Time: PT10M

2. Rest Semolina Dough

   Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes to relax the gluten.

   Time: PT15M

3. Prepare Egg Dough

   In a bowl, whisk together 00 flour, salt, eggs, and egg yolks. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8 minutes until smooth.

   Time: PT10M

4. Rest Egg Dough

   Wrap the egg dough tightly in plastic and let it rest for 15 minutes at room temperature.

   Time: PT15M

5. Prepare Spinach Dough

   Mix semolina flour, water, salt, and pureed spinach (≈20 % of total dough weight). Knead until smooth, about 6 minutes.

   Time: PT10M

6. Rest Spinach Dough

   Cover and rest for 15 minutes.

   Time: PT15M

7. Prepare Squid Ink Dough

   Combine semolina flour, water, salt, and squid ink. Knead until the dough is uniformly black and smooth, about 6 minutes.

   Time: PT10M

8. Rest Squid Ink Dough

   Wrap tightly and rest for 15 minutes.

   Time: PT15M

9. Make Fillings

   While the doughs rest, prepare the four fillings: (a) potato‑pecorino‑mint, (b) meat‑mortadella mixture, (c) pumpkin‑ricotta, and (d) spinach‑ricotta. Combine each set of ingredients in separate bowls, seasoning lightly with salt and pepper.

   Time: PT30M

10. Shape Semolina Cavatelli

    Roll the rested semolina dough into thin ropes (≈½ cm diameter). Cut into 2‑cm pieces, press each piece with your thumb to create a small indentation, then roll forward to form the classic cavatelli groove.

    Time: PT5M

11. Shape Semolina Orecchiette‑Style (Yakity Sardi)

    Using the same ropes, cut pieces and press with thumb, then run the piece over a wooden ridged board to add outer ridges. This creates a small “ear” shape that holds sauce well.

    Time: PT5M

12. Shape Braided Lodi Gita

    Roll a rope thin, wrap it around three fingers to form two loops, then interlace the loops to create a braid. Cut into 2‑cm sections and set aside.

    Time: PT5M

13. Shape Chan Shawnee (Olive‑Leaf‑Like)

    Place a serrated butter knife at a 45° angle on the dough, drag the blade gently while pulling the dough with the other hand to create a tapered, elongated oval with a slight ragged edge.

    Time: PT5M

14. Shape Sezzonata (Textured Strips)

    Press two fingers into the dough on a wooden board, drag toward you to imprint texture, then lift off. Repeat to create thin, ridged strips.

    Time: PT5M

15. Form Collagioni (Potato‑Filled Pasta Tubes)

    Roll a sheet of semolina dough thin, cut circles with a ring mold (≈5 cm). Place a small dollop of potato‑pecorino filling in the center, fold over like a taco, pinch edges to seal, and twist the tail to close.

    Time: PT10M

16. Shape Egg‑Based Fusilli

    Cut egg‑dough sheets into 2‑inch strips, attach one end to a thin metal rod (or pasta fork), roll forward to create a tight spiral, then slide off.

    Time: PT5M

17. Make Tagliatelle (Talia Tele)

    Roll egg‑dough sheets to a thickness where newspaper can be read through. Dust lightly with flour, roll the sheet loosely like a fruit roll‑up, then cut into ¼‑inch ribbons.

    Time: PT5M

18. Form Tortellini

    Cut egg‑dough sheets into 2‑cm squares. Place a pea‑size amount of meat‑mortadella filling in the center, fold corners to meet, press to expel air, then wrap around your index finger to create the classic ring shape.

    Time: PT10M

19. Create Pumpkin Ravioli (Kobashi Desuka)

    Using egg‑dough squares, place a small dollop of pumpkin‑ricotta filling, fold into a triangle, press edges, then bring the two points together and seal to form a rounded ravioli.

    Time: PT5M

20. Create Spinach‑Ricotta Ravioli (Tortelli Desuka)

    Repeat the previous step with spinach‑ricotta filling; shape as described.

    Time: PT5M

21. Make Farfalle (Bow‑Tie Pasta)

    Cut egg‑dough into 1‑inch by ½‑inch rectangles, fold each rectangle halfway, then press the center to create the classic butterfly shape.

    Time: PT5M

22. Form Agnolotti

    Lay dollops of ricotta‑spinach filling on half of a rolled egg‑dough sheet, fold the other half over, press around each dollop, then cut between fillings with a pastry wheel.

    Time: PT5M

23. Shape Spinach Olive‑Leaf Pasta

    Roll spinach dough thin, then drag a serrated butter knife across to create tapered, leaf‑shaped ovals resembling olive leaves.

    Time: PT5M

24. Make Spinach Twists

    Cut small dime‑size circles from spinach dough, roll each between thumb and forefinger, then use a bench scraper edge to twist into a simple spiral.

    Time: PT5M

25. Form Squid Ink Puli (Ear‑Shaped Pasta)

    Drag a serrated knife across the black dough, lift the torn piece onto your thumb to create a concave “ear” shape with serrated edges.

    Time: PT5M

26. Boil Pasta

    Bring a large pot of heavily salted water to a rolling boil (≈100 °C). Add a handful of each pasta shape, cooking for 2‑4 minutes or until al dente. Remove with a slotted spoon.

    Time: PT10M

    Temperature: 100°C

27. Cool and Store

    Spread cooked pasta on a clean kitchen towel to cool for 2 minutes, then transfer to airtight containers.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

80 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Semolina Flour: Coarse cornmeal (will change texture)
• Instead of Salt: Kosher salt (adjust amount)
• Instead of "00" Flour: All‑purpose flour (will be slightly tougher)
• Instead of Large Eggs: Egg substitute (for vegans) – will change texture
• Instead of Fresh Spinach: Kale puree (different flavor)
• Instead of Squid Ink: Black food coloring (no briny flavor)
• Instead of Boiled Potatoes: Sweet potato (different flavor)
• Instead of Pecorino Romano: Parmesan
• Instead of Fresh Mint: Basil (different aroma)
• Instead of Unsalted Butter: Olive oil (will change texture)
• Instead of Prosciutto: Cured ham
• Instead of Veal: Ground pork
• Instead of Pork: Ground turkey
• Instead of Mortadella: Salami
• Instead of Pumpkin Puree: Butternut squash puree
• Instead of Ricotta Cheese: Cottage cheese (will be grainier)
• Instead of Fresh Spinach (for filling): Swiss chard
• Instead of Olive Oil: Vegetable oil

Equipment Needed

• Mixing Bowl
• Pasta Laminator
• Wooden Board (unfinished)
• Butter Knife (serrated)
• Sharp Chef’s Knife
• Ring Mold or Cookie Cutter (≈2‑inch) (optional)
• Bench Scraper (optional)
• Spray Bottle (optional)
• Fine Mesh Sieve (optional)
• Large Pot for Boiling
• Colander
• Pastry Bag (optional)

Critical Steps — Do Not Skip

• Kneading each dough until smooth and elastic
• Resting the doughs to relax gluten
• Sealing filled pasta tightly to avoid air pockets
• Cooking pasta al dente in heavily salted water

Chef Tips from the Video

• Use a spray bottle to lightly mist dough while shaping to prevent drying.
• For extra flavor, add a pinch of nutmeg to the potato filling.
• When using the pasta laminator, reduce thickness gradually; never jump more than two settings at a time.
• A raw wooden board absorbs moisture, helping the dough hold its shape without sticking.

Troubleshooting

Storage

Refrigerator: Store uncooked fresh pasta in an airtight container for up to 2 days; cooked pasta for 3 days.

Freezer: Freeze uncooked shapes on a tray, then transfer to a zip‑top bag; lasts up to 2 months.

Room temperature: Dried shapes can be kept in a cool, dry place for up to 1 month.

Make-Ahead Tips

• Dry fresh pasta on a rack for 12‑24 hours before storing; dried pasta keeps longer.
• Freeze uncooked shapes on a parchment‑lined tray before bagging.
• Cooked pasta can be reheated in salted boiling water for 30 seconds.

Frequently Asked Questions