Pasta Shapes & Techniques

If you've only tried making gnocchi or cavatelli on your gnocchi board, you've only scratched the surface of what this little ridged board can do. The same board, the same basic dough, and a few small changes in technique open up a whole range of shapes — from beginner-friendly to a bit more advanced. Here are five more to add to your rotation. Ingredients Semolina pasta dough Tools Gnocchi board Dough scraper Wooden dowel or brass ferretti (for caserecce and garganelli) Capu

One of my most-loved pasta creations is this poppyseed rigatoni — it's a joy for the eyes, but also for taste and texture. The process itself isn't complicated, but the payoff is huge: poppy seeds are tiny, yet scattered through pasta dough they make a real visual and textural impact, giving every bite a subtle crunch. Here's the full method, from dough to shape. Ingredients 200g semolina flour 100g water 2 tablespoons poppy seeds Tools Dough scraper Large wooden working boar

Fettuccine translates to "thin ribbons," and while they're believed to have originated in Rome, you'll find them served everywhere from a rich ragu to a lighter, creamier sauce. They're a great next step once you're comfortable sheeting pasta dough, since the cutting itself is handled by your pasta machine's attachment. Ingredients Egg pasta dough, sheeted Tools Pasta machine with fettuccine attachment Large wooden working board Brass pasta cutter or sharp kitchen knife Extra

In English we usually call this bowtie pasta, but its Italian name actually translates to "butterfly." Farfalle is thought to have originated in Lombardy and Emilia Romagna, reportedly invented by housewives making use of leftover pasta dough scraps — and its folds happen to be excellent at holding onto sauce. Ingredients Egg pasta dough, sheeted Tools Adjustable brass cutter (or a single-blade/fluted brass cutter, or a sharp kitchen knife) Large wooden working board Dry kitc

One of the simplest, most impressive ways to create patterned pasta dough is to let your creativity run freely, using thin strands of colored dough to decorate a plain sheet. There's no strict method here — it's one of the more playful techniques in this whole series. Ingredients Plain egg pasta dough, sheeted (your "canvas") A contrasting colored dough (see our color methods guide), sheeted Tools Pasta machine with spaghetti attachment Large wooden working board Rolling pin

Laminating herbs into pasta dough is one of my favorite ways to add a decorative accent — visually it's stunning, and it adds a very subtle herby flavor too. The technique is simple, but a little precision goes a long way toward a clean result. Ingredients 2 sheets plain egg pasta dough A generous handful of soft herb leaves (basil, chervil, sage, or oregano — avoid harder herbs like rosemary or thyme, which can tear through the dough) Tools Pasta machine Large wooden working

Foglie d'ulivo is an Apulian pasta shape named for the olive leaves it resembles — which is also why it's traditionally made with a vibrant green dough. The technique is similar to orecchiette, but I find it a bit more forgiving to learn, which makes it a nice stepping stone if orecchiette has felt tricky. Ingredients Spinach semolina dough (100g dough per portion) Tools Kitchen knife (a butter knife works well) Large wooden working board Dry kitchen towel Roll and portion Qu

Cavatelli — small shapes, soft curves, and that perfect semolina chew. This is one of those pastas that feels grounding to make by hand. No tools, just your fingers and a little time. Simple, slow, and so satisfying. Traditionally from Southern Italy, especially Molise and Puglia, cavatelli have been made for generations with just semolina and water. Their name comes from “cavare” — meaning “to hollow out” — which is exactly what you do with each little piece. They’re perfect