Homemade pasta can be cut into many shapes and sizes but the options are limited in comparison to factory made dried pastas. Some shapes and sizes can be cut by hand but many must be formed by the use of a machine and special cutting rollers and dies. Some of the common shapes and sizes that can be created when making homemade pasta and instructions on how to cut them are shown in the information below.
Lasagne / Cannelloni / Pappardelle: After the rolled out pasta sheets have dried for approximately 15 minutes, place one on a lightly floured work surface.
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- Using a knife or fluted pastry wheel, square off the edges so you have a sheet of pasta that is a suitable size for the size sheets you will be cutting. A sheet approximately 9 x 13 works well for 3 x 13 inch strips of lasagne and a 7 x 10 inch sheet works well for 3 1/2 x 5 inch rectangle lasagne sheets.
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For various pasta types, cut according to steps shown below for lasagne, cannelloni, and pappardelle.
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- Lasagne (strips): Lasagne can be cut several different ways. It can be cut into long strips or rectangle shapes. Strips are generally cut 3 to 3 ½ inches wide by 13 inches long. A fluted pastry wheel is used to create a wavy edge, but a knife can be used if a straight edge is desired.
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- Lasagne (rectangle sheets): The rectangle lasagne pieces are generally cut to approximately 3 ½ x 5 inches or 4 x 6 inches, using a knife to create a straight edge. When deciding on what size to use, consider the size of the baking dish that you will be using and use a size that will work best for the dish.
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- Cannelloni: Cannelloni can be cut in the same manner as the rectangle shaped lasagne. Cut to a size best suited to your baking dish, generally cut to approximately 3 x 4 or 4 x 4 inches
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- Pappardelle: Pappardelle can be cut as instructed "Noodles" or it can be cut in strips from the flat sheet of pasta. Pappardelle is cut into ¾ inch wide strips. They can be cut with a knife or a fluted pastry wheel. A ruler can be used to assist in keeping the strips straight and consistent in width.
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- Spread the pasta out on a lightly floured surface or a floured dish towel. Dust the pieces with flour and allow them to dry for at least 15 minutes before cooking. The drying period will allow the noodles to firm up slightly and help prevent them from sticking to each other.
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Fusilli: After the rolled out pasta sheets have dried for approximately 15 minutes, place a sheet on a lightly floured work surface.
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- Using a sharp knife, cut the pasta sheet into 3 inch strips.
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- Cut across 3 inch strips to produce approximately 1/16 x 3 inch strips.
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- Carefully wrap the 1/16 x 3 inch strips around a floured wooden stick. Gently pull the strips off the stick and place on a floured surface. Shapes should look similar to a spring. Let pasta dry before cooking.
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Garganelli: After the rolled out pasta sheets have dried for approximately 15 minutes, place a sheet on a lightly floured work surface.
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- Using a sharp knife, cut the sheet into 2 or 2 ½ inch wide strips. Cut across strips at 2 or 2 ½ inch intervals to form squares.
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- Starting in one corner of the square, roll the pasta around a floured wooden stick that is ¼ inch or less in diameter. To give the pasta a grooved surface, place the pasta square on a grooved board and roll the square on the wooden stick while applying pressure to form grooves on the outer surface.
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Carefully slide the rolled pasta off the stick. To prevent the pasta from becoming flattened, do not squeeze it as it is pulled off the stick.
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- Place the garganelli tubes on a lightly floured surface and allow pasta to dry for at least 15 minutes before cooking. The drying period will allow the pasta to firm up slightly and help prevent them from sticking to each other.
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