Classic Long Pasta Shapes
Learn how to make spaghetti, fettuccine, tagliatelle, and pappardelle. These classic long pasta shapes are crafted for rich sauces, light olive oil dishes, and authentic Italian recipes.
- Yield: Any
- Prep Time: 15 min
Ingredients
Instructions
Instructions
- Prepare Pasta Fresca x Semolina Pasta Dough and allow it to rest at room temperature for at least 30 minutes.
- Roll the dough into thin sheets using a rolling pin or pasta machine, stopping at the second-to-last setting.
- Lightly dust the pasta sheets with Caputo Semolina Flour and let them rest uncovered for about 5 minutes. This allows the pasta to dry slightly and prevents sticking when folding and cutting. If the dough feels sticky, dust with additional semolina flour and allow it to rest for a few more minutes.
- Once rested, roll each long side of the rectangular sheet inward until the edges meet in the center. Using a chef's knife, cut the pasta to your desired width according to the guide below:
- Spaghetti: 2 mm round — a Southern Italian favorite for tomato, seafood, or carbonara
- Fettuccine: 3–4 mm wide — ideal for cream or butter-based sauces
- Tagliatelle: 6–8 mm wide — perfect with ragù alla Bolognese
- Pappardelle: 20–30 mm wide — bold and hearty, best with game or mushroom ragù
- When ready to cook, place the pasta in a large pot of salted boiling water and cook for 2–3 minutes.
Notes
- To store for later use, allow the pasta to dry completely, then transfer to an airtight container. Freeze for up to 3 months.
- If cooking from frozen, do not thaw. Simply add 1–2 minutes to the cooking time.
Products Used In The Recipe
About the Chef
Meet Tori Messinger
Tori Messinger is not only our Sales and Marketing Coordinator, but also a Master Pasta Maker. Before joining the Orlando Foods team, she studied the business behind food at the Institute of Culinary Education in New York City, where she graduated with a secondary degree in Culinary and Restaurant Management.
Afterward, she traveled to Parma, Italy, to perfect the art of pasta making at the Alma Culinary Institute. There, she immersed herself in all forms of Italian pasta, studying under some of Italy's most award-winning chefs. Tori learned the intricate techniques behind both dry and fresh pasta, as well as traditional Italian gastronomy.
With her extensive experience, Tori brings a wealth of knowledge about pasta dough to our team. She continues to collaborate with fellow Orlando Foods chefs, developing innovate recipes and learning from the best in the industry.