Cutting Ribbon Noodles
1. Before you begin, have ready plenty of clean dish towels lightly dusted with flour; you will need to spread the shapes out on them after cutting. Dust the sheet of pasta (called la sfoglia in Italian) lightly with flour. Starting from one long edge, roll up the sheet into a loose cylinder.
2. With a large sharp knife, cut cleanly across the pasta roll. Cut at 1/2-inch intervals for tagliatelle, slightly narrower (about 1/4-inch) for fettuccine, and as narrow as you can possibly get for tagliarini or capelli d'angelo. Take care not to drag the knife, or the edges of the ribbons will be ragged.
3. With floured fingers, unravel the rolls on the work surface, then toss the noodles lightly together on the floured dish towels, sprinkling them with more flour.
4. Repeat the rolling and cutting with the remaining pa ta. Let the strips dry on the dish towels for at least 15 minutes before cooking, tossing them occasionally and sprinkling them with a little flour if they become sticky.
1. Using a fluted pasta wheel, cut the pasta sheet into long strips about 3/4-1 inch wide. Try to keep the strips the same width or they will not cook evenly.
2. Spread the pappardelle strips out in a single layer on floured dish towels and sprinkle them with a little more flour. Let the pappardelle dry on the towels for at least 15 minutes before cooking.
Cutting Lasagne and Cannelloni
1. With a large sharp knife, cut the pasta sheets into 5-6 x 3-4-inch rectangles or whatever size fits your baking dish best.
2. Spread the rectangles out in a single layer on floured dish towels, sprinkle them with more flour and let dry for at least 15 minutes before cooking. They can be used for both lasagne and cannelloni.
Cutting Quadrucci (For Soups)
1. Stack two pasta sheets on top of each other, with a light sprinkling of flour in between. With a large sharp knife, cut the pasta diagonally into 1 1/2-inch wide strips, then cut across the strips in the opposite direction to make 11/2-inch squares.
2. Spread the squares out on floured dish towels and sprinkle with more flour. Let dry for at least 15 minutes before cooking.
Cutting Maltagliati (For Soups)
1. Dust one pasta sheet lightly with flour. Starting from one long edge, roll the sheet up into a cylinder. Lightly flatten the cylinder, then, with a sharp knife, slice off the corners at one end, making two diagonal cuts to form two sides of a triangle. Cut straight across to complete the triangle. Repeat all the way along the cylinder, then unfold the maltagliati.
2. Spread out the maltagliati on floured dish towels. Sprinkle the shapes with a little more flour and let them dry for at least 15 minutes before cooking.
Cutting Lasagne and Cannelloni
1. Using a sharp knife, cut the rolled pasta strip into 5-6 x 3-4-inch rectangles, or whatever size fits your baking dish best.
2. Spread out the rectangles in a single layer on floured dish towels and sprinkle with flour.
Cutting Tagliatelle and Fettuccine
1. Insert the handle in the slot for the widest cutters and sprinkle these cutters lightly with flour. Cut the pasta strip to about 12 inches long if you haven't done so already, and sprinkle it lightly with flour. Feed the pasta through the widest cutters.
2. Continue turning the handle of the pasta machine slowly and steadily, guiding the strands with your other hand.
3. Toss the tagliatelle or fettuccine in flour and spread the noodles out on a floured dish towel. Let dry while rolling and cutting the remaining dough.
Cutting Tonnarelli And Spaghetti Alla Chitarra
1. Stop rolling the pasta stop after the second to last or next to last setting, then insert the handle in the slot for the narrowest cutters and feed the pasta through the machine.
2. Proceed as for tagliatelle or fettuccine, turning the handle and guiding the long strands with your other hand, Toss the tonnarelli or spaghetti in flour and spread out on floured dish towels.