How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit

How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit



In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D’Onofrio, shows Bon Appétit how to turn four types of pasta dough — egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough — into beautiful, 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 to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit

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32 thoughts on “How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit

  1. Hello, I would like to ask you where rigagnocchi and some of the appliances that make the Italian pasta are purchased? Can Taiwan be sent? Thank you 🙏

  2. So interesting that there are so many types… and so many I have yet to try. Now I’m on a mission… challenge accepted. 🤠

  3. The tortellini is more like shish barak which is I think from Turkish cuisine but it is cooked in yoghurt

  4. YouTube should give awards for quality videos and this video should win one. Great pace. Interesting content. And captivating commentary. Thanks!!

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