How To Make 5 Pasta Shapes By Hand

Ingredients

• 400 g 00 Flour (sifted, for a silky dough)
• 4 pcs Large Eggs (room temperature)
• 1 tsp Salt (fine sea salt)
• 1 tbsp Olive Oil (extra‑virgin, optional for a smoother dough)
• 30 ml Water (cold, only if dough feels dry)

Instructions

1. Make the Pasta Dough

   In a mixing bowl, whisk together the flour and salt. Make a well in the centre, add the eggs and olive oil, then gently beat with a fork, gradually incorporating the flour until a shaggy dough forms.

   Time: PT10M

2. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes until smooth and elastic.

   Time: PT10M

3. Rest the Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT30M

4. Divide and Prepare for Shaping

   Unwrap the dough, cut it into 4 equal portions, and keep the pieces you’re not working with covered. Lightly flour each piece.

   Time: PT5M

5. Shape 1 – Ora (Little Rings)

   Roll a portion into a very thin “sausage” (about 3‑4 mm thick). Cut a small 2‑cm piece, pull one end away gently, then open the piece back up to form a tiny ring. Repeat until the portion is used.

   Time: PT8M

6. Shape 2 – New Kitty

   Roll another portion into a thin sausage, cut into 2‑cm pieces. Place each piece on a board, press lightly with the palm, then roll it back and forth to create a curled, “kitten‑tail” shape.

   Time: PT8M

7. Shape 3 – Fivo (Olive‑Leaf Inspired)

   Roll a third portion thin, cut 3‑cm lengths. Press each piece through the centre of a wooden board or the back of a fork, then roll the pressed side to form a leaf‑like curve, finally open slightly.

   Time: PT8M

8. Shape 4 – Kazera (Simple Homemade Squares)

   Take the fourth portion, roll thin, then cut into 2‑cm squares. Lightly press each square with the thumb to create a tiny indentation, giving it a rustic look.

   Time: PT6M

9. Shape 5 – Fuzil Feretto (Twisted Sticks)

   Roll the final portion thin, cut 4‑cm strips, then twist each strip around a thin skewer or the tip of a fork to create a short, twisted “fuzil” shape. Release the twist and set aside.

   Time: PT8M

10. Dry the Pasta (Optional)

    Lay the shaped pasta on a drying rack or on a floured kitchen towel for 15‑20 minutes. This prevents clumping when boiling.

    Time: PT20M

11. Boil the Fresh Pasta

    Bring a large pot of salted water (1 L per 100 g pasta) to a rolling boil. Add the fresh pasta and cook for 2‑4 minutes, or until al dente. Taste a piece to check doneness.

    Time: PT10M

    Temperature: 100°C

12. Serve

    Drain the pasta with a colander, toss with your favorite sauce (e.g., butter‑sage, tomato‑basil, or a light cream sauce), and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

7 g

Carbohydrates

35 g

Fat

2 g

Fiber

1 g