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

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

Agnolotti del plin come from Piemonte, and their name is a play on the local dialect word for "pinch" — which is exactly the technique that gives this filled pasta its distinctive rolled shape. Ingredients Egg pasta dough, sheeted to setting 5 Your filling of choice Tools Pasta machine Large wooden working board Brass pasta cutter or sharp kitchen knife Pipe a line of filling Lay your sheeted dough on your working board and pipe a long, even line of filling parallel to one lo

Ravioli all'uovo is my absolute showstopper — the kind of dish I make when I want to genuinely impress someone. There's something special about cutting into a raviolo and watching a silky egg yolk run out, merging with the filling and sauce. It looks far more difficult than it actually is, and this guide walks through the whole process. Ingredients Egg pasta dough, sheeted to setting 5 Simple ricotta filling 1 egg yolk per person, separated Tools Food processor Piping bag Bra