"Julie Bove" wrote in message ...

I can and do make my own pasta but I have no machine. I have bought fresh
pasta twice from Whole Foods. It's super good but super expensive. I have
the ingredients but I don't know how to make the shapes. This particular one
is the Campanelle. And for anyone who cares, that was the last name of my
husband's maternal grandma.

http://pastafits.org/pasta-dictionary/

The problem I have when I make it is that I only know how to get the flat
noodles. They're thick like I want but since they are flat, any leftovers
just wind up as a solid lump in the fridge, even when coated with oil or
sauce. And they don't quite have the same tooth feel in eating them because
of the flatness.

The purchased ones very much remind me of Spaetzle, even though they contain
no eggs. But I'm not sure that dropping this dough from a spoon like I do
with Spaetzle would work either.

Does anyone know how to shape pasta by hand? Wouldn't necessarily have to be
exactly this shape. I do know how to shape a filled pasta like Tortellini
but that's not really what I'm after here. Oh and my dough is nothing more
than semolina, olive oil, salt and water.

Thanks!
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Search youtube 'shaping pasta by hand' there are loads.


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