On this episode of Handcrafted (fka Stunning Butchery), the Pastaio of Eataly Flatiron, Luca D’Onofrio, reveals Bon Appétit the right way to flip 4 forms of pasta dough — egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough — into stunning, handmade pasta shapes.
Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough, D’Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough, Luca makes foglie d’ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, D’Onofrio makes orecchiette, strichetti, fettuccine, and corzetti.
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How you can Make 29 Handmade Pasta Shapes With four Varieties of Dough | Handcrafted | Bon Appétit