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.
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.
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.
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 are the best known type of pasta from Abruzzo, similar to tagliolini but thicker and square. Great with meat sauce or other thick sauces.
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.
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.
Fusilli are a type of curly pasta, typical of southern Italian cuisine. The particular shape makes them suitable for different types of sauces, although the best combination is with fresh seasonal vegetables.
Maccheroni are short, cylindrical, hollow pasta with a ribbed surface, suitable for absorbing sauces and adding a rich and strong taste to dishes.
Maccheroncini are small, short, cylindrical, hollow pasta with a ribbed surface. They are suitable for strong condiments and absorb sauce perfectly.
The necessary products
- 250g soft-wheat “00” flour
- 250g durum wheat flour (semolina)
- 5 whole eggs and water up to a total of 250g
Pour the flour into a bowl, then the eggs and water in the middle.
Stir to mix all the ingredients.
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Set the adjustment knob of the machine to 0. Feed a ball of dough through the rollers and turn the crank clockwise.
Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers again for 5-6 times until the pasta sheet 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 so on until thickness 6.
INGREDIENTS FOR RICOTTA AND SPINACH FILLING
- 500g ricotta
- 500g spinach
- 100g Parmesan cheese
- 1 egg
- salt and pepper
Mix the spinach with the ricotta in a bowl, add the Parmesan, one egg and the seasoning. Blend the filling with a kitchen mixer until you obtain a smooth, finely chopped mixture. The filling should not contain too much liquid.
Insert the crank in the accessory. Fold the pasta sheet in two, dust with flour and insert one end between the rollers of the accessory, rotating the crank for about a quarter of a turn.
Separate the two pieces of pasta sheet, placing them on the metal rollers. Engage the hopper on the accessory above the pasta sheet.
Pour the filling between the two pasta sheets and slowly rotate the crank. Add more filling, if necessary.
Place the pasta strip on a cloth lightly dusted with flour and let it dry for a few minutes. Separate the ravioli one by one.
The stuffed pasta can be cooked right away or stored in the refrigerator for 2-3 days. The pasta can be frozen for longer storage.