Try pairing them with: - 5-ingredient creamy tomato and basil pasta - Buttery pasta all’amatriciana - Baked gnocchi with Gorgonzola and spinach 3. Since these don’t contain potato, they’ll be denser than regular gnocchi, so we recommend a very saucy complement that will collect in their nooks and crannies. Toss with semolina into little nests and use immediately, or dry it out to use later. Roll up into a loose log and cut it, widthwise, into equal strips of the desired size (thinner for tagliatelle or fettuccine, thicker for pappardelle). Use a rolling pit to thinly roll out one piece of the pasta dough on a floured (or fine semolina-ed) surface. into even handfuls) to make it easier to work with. Here’s how: - Use a dough cutter to divide up your pasta dough (approx. The easiest “shape” to make at home is cutting hand-rolled sheets of pasta dough into long noodles with a kitchen knife.
Hand-cut pasta (tagliatelle, fettuccine, pappardelle, and more) 6 easy pasta shapes to master at home-plus sauce pairings 1.
There’s more on making homemade pasta here, too. If you happen to have a pasta machine, you can of course roll out your dough using a machine ( we have a tutorial here), but otherwise, all you need is a rolling pin and some elbow grease.
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