Fresh pasta is a lot less time-intensive than you might think, and fantastically worth the effort. You knead the dough by hand, and typically shape the pasta dough into noodles in one of two ways – by hand, or with a pasta machine. Although, with some shapes you do both! Either way, homemade pasta is an expression of love and always special. Here’s a list of favorite pasta shapes to make at home. 
Pici
Pici is one of the most charming pasta shapes. It is a quirky favorite requiring a short list of simple ingredients hand-rolled into long, slightly irregular strands. Pici love forever. If you’re intimidated by the thought of making fresh pasta, it’s a great shape to start with.
Maltagliati
Slotting maltagliati here, right behind pici, as a casual, non-fussy, impossible to screw up pasta shape to make at home. Maltagliate means something along the lines of “poorly cut” or “badly cut” and is made traditionally from the scraps or leftovers of another shape. There’s not a dedicated page of instruction for this shape, but making it is simple. Take any remnant scraps of pasta – pieces leftover from making fettuccine, or pappardelle, etc. Cut them into irregular diamond or rhombus shapes (see photo above). Allow to dry for an hour or so, and freeze (or use).
Homemade Pasta
I did a basic, comprehensive primer on making homemade pasta a while ago. It’s a great place to start if you’re new to pasta making. This page guides you through an easy pasta dough to work with, and talks you through any substitutions you might want to make. I also suggest pasta-related books I’ve found helpful over the years, and links to favorite pasta tools. Basically, it’s the page I point people to if they say they want to make their own pasta but are intimidated. You can use the recipe and technique on that page to make gorgeous pasta sheets, and proceed to cutting, shaping, or stuffing from there.
Pappardelle
Pappardelle is one of the pasta shapes I prepare most often. The easy-to-make wide ribbons sweep up sauces beautifully. Flecks of flavor, like zests and grated cheese, love to cling to the expansive surface area. A bowl of homemade pappardelle is a real treat. I love it served with this mushroom ragù.
Cavatelli
Cavatelli is traditionally made with durum wheat semolina flour, it’s an incredibly fun (and satisfying) shape to make. You can use a hand-cranked cavatelli machine to get the shape right, or shape the pasta by hand using a fork, grater, or ridged board. Both approaches work great.
Tagliatelle
Long, slender, flat, and a much-loved, tagliatelle is a beloved pasta shape for good reason. It’s typically much less wide than pappardelle, less wide than fettuccine as well. I love the lightness of tagliatelle in comparison. It works with a range of sauces and if you have flour, eggs, olive oil, and salt you can make it immediately.
Fettuccine
I love this beet juice-spiked fettuccine, the beets lend a beautiful pink color, and you can play around with how pale or saturated your noodles are by adding more or less beet juice. You can, of course, substitute other liquids, or use yellow (or orange) beets. If you have success with these noodles, use the recipe as a jumping off point for other flavors. This fettuccine also uses a percentage of whole grain flour for added flavor and nutritional boost.
Gnocchi
Arguably more of a dumpling than a pasta, homemade gnocchi is as good as it gets. This is the gnocchi recipe taught to me by my friend Francesca’s mother. A platter of petite, potato pillows coated with glistening flecks of basil pesto is peak summer goals. I mean, look at those gnocchi – they’re SO delicious. And making gnocchi is a technique worth learning.
Favorite Pasta Sauces
Continue reading Pasta Shapes that are Fun to Make at Home on 101 Cookbooks
