Fatto a Mano — Pasta by Hand

Fatto a Mano — Pasta by Hand

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)

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4 Responses to Fatto a Mano — Pasta by Hand

  1. Chris says:

    So lovely, almost a shame to eat it.

  2. Simona says:

    Fantastic spread! I love all the shapes and their whimsical names.

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