I did a presentation on the whimsical pasta of the city of Matera for my Italian class, and prepared several different shapes to bring in and show, per mostrare e raccontare. The pasta was formed by hand with a basic dough made from semolina flour and water. Clockwise, from top left: Minnicchi, made using a ferro; assorted sizes of cavatelli; strascinati, rolled on a cavarola board; scorze d’amell; fusilli, twisted on a ferro; and orecchie di prete, also made with a cavarola.
• One Hundred & One Beautiful Towns in Italy: Food & Wine by Paolo Lazzarin
• Encylopedia of Pasta by Oretta Zanini de Vita
• How to make maccheroni al ferro
• How to make fusilli al ferro
• How to make scorze di mandorle
• Artisan Pasta Tools (source for cavarola boards)