Pasta Shapes

Ingredients 

1 mix of Tipo "00" Pasta Dough (See our classic pasta dough recipe for reference) 

Method

Lagagne Sheets 

  1. 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) 

  1. 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 

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


Ravioli 

  1. 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.

Lighthouse Flour Classic Recipies 

Pasta Shapes