Classic Shapes
Fettuccine, pappardelle, and tagliatelle cut by hand.
Hand-rolled noodles, filled pastas, and regional Italian shapes made from simple dough.
Curator's Notes
We teach kneading techniques, resting times, and shaping methods for fettuccine, ravioli, and more. Includes troubleshooting for sticky dough and sauce pairing guides.
Highlights
Filled Pastas
Ricotta ravioli, tortellini, and agnolotti with seasonal fillings.
Regional Specialties
Orecchiette, cavatelli, and pici with rustic sauces.
Ideas to Try
- Rest dough for at least 30 minutes before rolling for elasticity.
- Dust work surfaces with semolina to prevent sticking.
- Freeze fresh pasta on baking sheets before bagging for storage.