Pasta Shapes

Lagagne Sheets 

Roll dough through a pasta machine or by hand with a rolling pin into thin sheets. Cut to desired size and shape. 


Farfalle (Bow Ties) 

Roll dough into sheets as for lasagne; use a fluted pastry wheel or sharp knife to cut into 2.5 x 5cm rectangles. Pinch together rectangles in the centre of the long side to create bow tie shapes. 


Fettucine/Linguine 

Roll dough into sheets as for lasagne; cut into thin, 3mm strips for linguine or thicker, 12mm strips for fettucine. 


Ravioli 

Roll dough into sheets as for lasagne; place teaspoonfuls of desired filling onto pasta sheet 2-3cm apart, lay a second sheet over the top and press firmly around the filling to remove any air. Use a fluted pastry wheel or sharp knife to cut around each ravioli.

@2019 LIGHTHOUSE BAKING

Website by Lumo Design Studio | lumodesignstudio.com

Never miss a beat with Lighthouse!

To get notifications about our seasonally updated recipes, new products & competitions please provide your email below.

148 Carrington St, Fremantle, Western Australia, 6163

Call now: 1800 800 868