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Essential Pasta Cutting Techniques
Learn the fundamental skills for creating perfect pasta cuts. These basic techniques form the foundation of Italian pasta making, allowing you to create a variety of shapes and textures from a single sheet of fresh pasta dough.
Mastering these cuts will give you the confidence to explore more advanced pasta shapes and develop your own signature styles in the kitchen.
Step-by-Step Guide
1. Prepare Your Pasta Sheet
Roll out your fresh pasta dough to the desired thickness using a pasta machine or rolling pin. For most cuts, aim for a thickness of 1-2mm. Ensure the sheet is well-floured to prevent sticking.
2. Tagliatelle (Ribbon Cuts)
Fold the pasta sheet loosely and cut into strips approximately 6-8mm wide. Unfold carefully and dust with flour. These classic ribbons are perfect for rich sauces and meat-based dishes.
3. Fettuccine (Wide Ribbons)
Similar to tagliatelle but wider at 8-10mm. Cut straight across the folded sheet, maintaining consistent width. Ideal for creamy sauces and hearty preparations.
4. Pappardelle (Extra Wide)
Cut into very wide strips of 15-20mm. These broad noodles are perfect for chunky sauces and ragù. Handle gently as they're more delicate due to their size.
5. Linguine (Thin Ribbons)
Create thin strips of 3-4mm width. These delicate noodles work beautifully with light sauces, seafood, and olive oil-based preparations.
6. Square Cuts
For square shapes like quadretti, cut the pasta sheet into small squares of 1-2cm. These work well in soups and with light broths.