I just made a fresh batch of pasta dough

I just made a fresh batch of pasta dough.

I do not own a pasta roller, nor do I know how to shape the pastey.

What would be the best way to shape by hand? Any specific easy to do model?

Other urls found in this thread:

cooksillustrated.com/features/8544-how-to-make-handmade-pasta-without-a-machine
youtube.com/watch?v=u7gjHSqwjjY
twitter.com/SFWRedditGifs

I have no idea, but I would think lasagna is easy as hell.

Shape with yr mind bud

Yeah but those are so very large

Die already

...

just eat it like that

>makes pasta dough
>doesn't know how to form into pasta
they should make a rule about invalids posting here

...

I think youtube is a better place to find answers on this one OP.

send links. too lazy. that's why on Veeky Forums.

dump the ball in boiling water

Turn it into pizza, top said pizza with a can of SpaghettiOs.

I made it with egg yolks. This pizza will be thick.

cooksillustrated.com/features/8544-how-to-make-handmade-pasta-without-a-machine this link shows you how to hand roll/cut pasta gods speed user

make ravioli?

There was a gif of how to deal with this ago. You take a bit of dough, stretch it out to arm's length, fold in half, repeat until you have a dozen or so stretched thin noodles, then lay on a sheet and chop off the wads at the ends. Repeat this process until you have enough pasta to make a meal with at the thickness desired. Personally, I like really thin noodles for "Pasta" dishes, and really thick for soups. Have fun, and guys, play nice.

Gee. That is a nice method. Thanks user

>roll flat
>use an upside down glass to cut out circles
>stuff with something tasty
>crimp with a fork

I've never done this in my life but I'm not a fucking moron and figured it would work.

cut it into cubes the size of dice and cook. amazing and really hard to find outside of italy! post pix.

This is for the asian kind of noodles though. Not sure if formuoli the same.

might as well do dumplers

I've done it before it works really well. Using a meat sauce with this kind of noodles is GOAT. Enjoy user!

>leaving it on that rack
it's already sagged into it

not the end of the world but tighten up homie

no it's not

You can't shape it by hand, you've fucked up OP.

thread isn't as old as I assumed it was

but yeah put it on a flat surface if possible

...

hard to make it stay rectangular

Smaller lasagna?

Lel

just eyeball it and get it as thin as you can, it's not the end of the world

used knife

...

those look really thick, my dude. Try rolling thinner or making rolled shapes or orechiette

lookin good, enjoy

trying

Just make gnocchi next time

Dough is a bit time consuming with the boiling and mashing of the potatoes but it's got to be the easiest pasta to shape and cook by hand.

And jesus christ does it taste good. It doesn't even need sauce. Bit of oil, fresh parm. Traditional is just some butter browned with some fresh sage in a pan.

Or hell, just warm up a jar of tomato sauce. So good. Always amazing

Just do this, it's easy.

That's tight. Will do.

Meanwhile, I'm done. Making sauce tomorrow.

Not bad at all. I might just use this method rather than break out my pasta maker next time.

youtube.com/watch?v=u7gjHSqwjjY
start at 2:28 for instructions.

She's using a lot of flour. Was scared to use too much. Maybe next time i'll be less anxious about it and do full dust.

With that technique you need all the flour the keep the layers from sticking together and causing the dough from reforming into a ball.

I used less, but managed to un-stick it from the rest of the noodle. Was slow.

The way she just bounce all the pasta in the air and everything comes apart is what I was expecting.

Next time i'll know.

These look awful