Lighthouse Flour Classic Recipes 

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.