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Traditional Hand-Cut Pasta
Learn the time-honored techniques for cutting pasta by hand, preserving the authentic texture and irregular edges that make hand-cut pasta so special. These methods have been passed down through generations of Italian families and represent the soul of traditional pasta making.
Mastering hand-cut techniques will give you the ability to create pasta with character and personality, where each piece tells a story of craftsmanship and tradition.
Tagliatelle Hand-Cutting
1. Prepare the Pasta Sheet
Roll out fresh pasta dough to about 1-2mm thickness using a rolling pin or pasta machine. The sheet should be smooth and even, but don't worry about perfect uniformity - hand-cut pasta celebrates natural variation.
2. Fold for Cutting
Lightly dust the pasta sheet with flour, then fold it loosely into thirds or quarters, like folding a letter. The folds should be gentle to avoid creasing the pasta, which would affect the final texture.
3. Cut with Confidence
Using a sharp chef's knife, cut the folded pasta into strips of your desired width. For tagliatelle, aim for 6-8mm width. Cut with a smooth, confident motion, letting the knife do the work rather than sawing.
4. Separate and Dust
Gently unfold the cut pasta and separate any pieces that may have stuck together. Dust lightly with flour to prevent sticking. The irregular edges and slight variations in width are what make hand-cut pasta special.
Pappardelle Hand-Cutting
1. Roll Extra Wide Sheets
Roll your pasta dough to about 1mm thickness, creating sheets that are wider than usual. Pappardelle are meant to be broad ribbons, so work with larger sheets to accommodate the wide cuts.
2. Measure and Mark
Use a ruler or your knife as a guide to mark cutting lines at 15-20mm intervals. You can make light pencil marks or simply use visual estimation - the slight irregularity adds character.
3. Cut Wide Ribbons
Cut straight across the pasta sheet to create broad ribbons. Work carefully as pappardelle are delicate due to their size. Each ribbon should be substantial enough to hold hearty sauces.
4. Handle with Care
Gently separate the ribbons and dust with flour. Handle pappardelle carefully as they're more fragile than narrower cuts. The broad surface area makes them perfect for rich, chunky sauces.