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Chapter 5 - Rolling & Shaping Pasta

Voyador Official
Mar 23
3 min read

Welcome Back to the Pesto Pasteria Pasta School!

Your dough is rested, elastic, and ready to shine. Now it’s time to shape it into beautiful pasta creations. Whether you’re hand-rolling rustic pappardelle or using a pasta machine for silky tagliatelle, mastering these techniques will ensure your pasta looks as good as it tastes.

Rolling Pasta Dough

Rolling your dough properly is key to achieving even thickness and perfect texture. Here’s how to do it:

Step 1: Prepare Your Workspace

Lightly dust your countertop or pasta board with flour (just enough to prevent sticking).
Keep your pasta machine or rolling pin within reach.

Step 2: Divide the Dough

Cut your rested dough into smaller pieces for easier handling.
Wrap unused dough in plastic wrap to prevent drying.

Step 3: Roll the Dough

For Hand Rolling:

Start by flattening one portion of dough with your palms.
Use a rolling pin to roll from the center outward, rotating the dough frequently.
Aim for a sheet about 1-2mm thick — thin enough to see light through it but not so thin that it tears.

For Pasta Machine:

Start on the widest setting and pass your dough through once.
Fold the dough in half, rotate 90 degrees, and repeat 2-3 times to build elasticity.
Gradually reduce the machine settings until you reach your desired thickness (usually setting 5 or 6 for tagliatelle or 7 or 8 for ravioli).

Pro Tip: Lightly dust your dough with flour between rolls to prevent sticking.

Shaping Pasta: Step-by-Step Techniques

Once your dough is rolled out, it’s time to shape it. Here are classic pasta shapes and techniques to master:

Tagliatelle (Long, Flat Noodles)

Fold your sheet of dough loosely like an accordion.
Using a sharp knife, cut strips about 1/4 inch wide.
Unravel the strips and dust them lightly with flour to prevent sticking.

Pappardelle (Wide Noodles)

Follow the same folding technique as tagliatelle but cut the strips about 3/4 inch wide.

Farfalle (Bowtie Pasta)

Cut your dough into 1x2 inch rectangles.
Pinch the center of each rectangle to create a bowtie shape.

Ravioli (Stuffed Pasta)

Place small portions of filling evenly along your dough sheet, about 1 inch apart.
Brush the edges lightly with water, place another dough sheet on top, and press around the filling to seal.
Cut into squares with a ravioli cutter or knife.

Orecchiette (Little Ears)

Roll your dough into a long rope about 1/2 inch thick.
Cut into 1/2 inch pieces, then press each piece with your thumb to create a concave shape resembling a small ear.

Tips for Perfect Pasta Shapes

Don’t Rush: Take your time to achieve clean cuts and consistent shapes.
Use the Right Knife: A sharp knife or pasta cutter makes clean cuts easier.
Flour Wisely: Dust your shaped pasta lightly with flour to prevent sticking, but avoid overdoing it or your pasta may become gummy when cooked.

Drying and Storing Fresh Pasta

Fresh pasta can be cooked immediately, but drying it helps improve texture and storage.

For Short-Term Use: Lay your shaped pasta on a floured tray and cover it with a clean towel. Cook within 2-3 hours.
For Long-Term Storage: Dry your pasta on a pasta rack or hang it from clean hangers for 12-24 hours. Once completely dry, store it in an airtight container for up to 2 weeks.

Your Pasta School Challenge

This week’s challenge is all about mastering shapes:

Choose two pasta shapes — one long noodle (like tagliatelle or pappardelle) and one filled pasta (like ravioli).
Roll and shape each one carefully following the techniques above.
Pair your pasta with a complementary sauce — creamy for tagliatelle, butter-based for ravioli — and taste the magic.

Share Your Results!

Tag @PestoPasteria on Instagram with your pasta creations using #PestoPastaSchool for a chance to be featured.

Next Chapter Preview

In Chapter 6, we’ll explore drying, freezing, and storing fresh pasta like a pro — because every pasta artist needs to know how to preserve their masterpieces. Stay tuned!