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No pasta is more multi-shaped than lasagne. Placed in layers for oven-baked pasta, rolled up for cannelloni or cut into squares for ravioli, tortellini or farfalle.


Fettuccine or tagliatelle are a type of home-made pasta that is suitable for different preparations. First course dishes with meat, fish or vegetable sauces will always be tasty and appealing to look at.


Tagliolini or taglierini are among the thinnest type of egg pasta, typical of Italian cuisine. It is a fast-cooking pasta, which goes well with light sauces, delicate condiments or even broth.


Bucatini are a type of long pasta, similar to big, hollow spaghetti. Typical of the city of Rome, the condiment par excellence is Amatriciana but they are easily combined with strong and simple sauces.


Lasagnette are perfect for tasty and refined first course dishes.
A shape that is easily combined with particular sauces for a dish that pleases both the eyes and the palate.


Bigoli are the typical long Venetian pasta that looks like thick spaghetti. Thanks to their roughness, they easily absorb sauces and condiments.


Capellini are one of the thinnest types of Italian pasta: it is 1 mm in diameter. It looks like long filaments and is traditionally used with light condiments.


Linguine are typical of Genoese cuisine. Because it is flat, it is best combined with fresh sauces or fish.


Mafaldine are a typical Neapolitan pasta, named after Princess Mafalda of Savoy because it resembles the lace in the precious dresses of queens.


Pappardelle are a typical Tuscan pasta, rough to the touch but with a rich and strong taste. This shape is used with full bodied condiments, such as meat and game based sauces.


Reginette is a refined long pasta, enhanced by zigzag edges. This fairy-tale like and regal pasta is perfectly combined with rich recipes and unusual pairings.


Spaghetti are the most famous type of pasta in the world. The thin round diameter makes it suitable for all types of condiment and to prepare dishes that will impress.

Spaghetti chitarra

Spaghetti chitarra are the best known type of pasta from Abruzzo, similar to tagliolini but thicker and square. Great with meat sauce or other thick sauces.


Vermicelli are one of the oldest known types of pasta, originally from the Campania region. Vermicelli have a round cross-section and a diameter of 1 mm and are traditionally made with durum wheat flour.


Trenette are a type of pasta of Ligurian origin for those who love pesto. With a square cross-section and a similar width to linguine. Great for light, tasty sauces.


The ingredients

500g common wheat “00” flour
5 whole eggs and water up to a total of 250g

For tastier pasta, we suggest using a mix of 250g common wheat “00” flour and 250g durum wheat flour (semolina)


Pour the flour into a bowl, then the eggs and water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. Remove the dough from the bowl and place it on a table, lightly dusted with flour.


Set the adjustment knob on a Marcato pasta machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the hand crank clockwise or after turning on the motor
Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness.


Insert the hand crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.