"Ophelia" > wrote in message
...
> "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!
> -----------------------------------------------
>
> Search youtube 'shaping pasta by hand' there are loads.

Yeah but I don't like watching videos. I did find how to make a few shapes.
Just not that one.