Tag: shaping pasta

Posted on

Handmade Fettuccine

hand-made fettuccine
hand-made fettuccine
One hundred percent handmade!

From time to time, we mention that it’s possible to make fettuccine entirely by hand, and, we blithely state something along the lines of, roll out the pasta dough and cut it into fettuccine, without having a clue about the difficulty. That’s because we just use our pasta machine (we love it and use it about once a week), but we thought, what if we’re telling all our followers who don’t own a pasta machine to do something that’s really difficult? So, to check, we made fettuccine entirely by hand, and it was …

Continue reading “Handmade Fettuccine”

Worth the trouble?
Posted on

Shaping Trenette Pasta

cutting trenette

We’re leading up to another dish that comes from our trip to New York, so bear with us. Today we’re going to make a new pasta shape: trenette. We’re always on the lookout for new pasta shapes to make, and this one’s pretty easy. As easy as fettuccine, mainly because it seems to be nothing more than a thicker version of fettuccine.

Continue reading “Shaping Trenette Pasta”

Worth the trouble?
Posted on

Cecamariti Pasta

Cecamariti
Cecamariti
Lighter and more tender than pasta!

As dedicated readers of Scratchin’ It, you know we love to make pasta. Especially if the shape of the pasta is something we can form without the aid of a machine like an extruder or a pasta roller. Why? Well, we really think that fresh pasta is something everyone should make from time to time, and shapes that can be made by hand put pasta-making in everyone’s wheelhouse.

Continue reading “Cecamariti Pasta”

Worth the trouble?
Posted on

Shaping Bottone (Pasta Buttons)

Buttone, or pasta buttons!
Buttone, or pasta buttons!
Buttons! Well, Bottone!

Can you guess what “bottone” means? We thought so, just from the picture. This is another in our ongoing series of pasta shapes, and we think that it’s one of the cutest. Plus, it’s pretty easy to make these bottone for your dinner.

Continue reading “Shaping Bottone (Pasta Buttons)”

Worth the trouble?
Posted on

Shaping Orsetti

drying orsetti
boiling orsetti
Bears in a hot tub? No! Orsetti.

We love to try new shapes for pasta. Sure, it tastes the same, but sometimes it’s just a lot of fun to have something that puts a smile on your face as you eat it. Today, we’ll show you how we made up some small bear shapes, which, when we looked online, might be called Orsetti. We don’t know for sure, but we can still show you how to make them.
Continue reading “Shaping Orsetti”

Worth the trouble?
Posted on

Shaping Lorighittas and Annelli

annelli and lorighittas
annelli and lorighittas
Two pasta shapes that you can make by hand.

We’re always looking for pasta shapes that we can make by hand. It seems odd, doesn’t it? We have a pasta machine that rolls and cuts nearly perfect fettuccine, making a better-looking product than we could ever make by hand. Yet, we still persist in making some shapes by hand, or at least partly by hand, generally rolling out pasta sheets, then cutting and shaping them manually.

Now, these are two shapes that can be made pretty much completely by hand. Lorighittas are shaped somewhat like a twisted ring; it’s a traditional shape in Sardinia. Named for the iron rings affixed to walls to tether horses, this shape seems to be exclusively hand-shaped. Until we saw it in a pasta book (we don’t know which one, sorry), we’ve had never even heard of lorighittas. But, thanks to this page we now know a bit more about the origin and meaning of lorighittas.

Annelli (meaning ring), on the other hand, are simply those neat little ‘O’s you eat with a spoon. Only these will be better, of course.

Continue reading “Shaping Lorighittas and Annelli”

Posted on

Corzetti by Pyrex

corzetti by Pyrex
corzetti by Pyrex
Corzetti (is corzetto the singular?) by Pyrex! How cool is that?

We’ve been wanting to make corzetti, but we couldn’t see purchasing a corzetti stamp. It’s not as if we’d be making corzetti all that often, and the handmade stamps seem to cost at least $30. That’s a lot for something so specialized. Perhaps if we can pick up a used corzetti stamp someplace, we might consider it, but, for right now, we’ll just have to make do with what we have. In this case, custard cups. Really. Custard cups.

Continue reading “Corzetti by Pyrex”

Worth the trouble?