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4. Spaghettoni/Udon 5. Ribbed pasta
5. Ribbed pasta
This mould extrudes narrow and ribbed pasta sheets, with edges rolled inwards, from which
you can get different pasta shapes.
Here a few:
- Elbow macaroni: While the pasta maker is extruding the dough and when it takes an arcuate
shape, cut it to approximately 3-4 cm;
- Ribbed caserecce: Cut little macaroni of approximately 5-6 cm and roll them in the palm of
your hand;
- Ribbed quadrucci: Open the pasta sheet and then cut it into very small squares;
- Cavatappi: Cut the pasta dough into approximately 6-7 cm pieces and, after wrapping them
in the palm of your hand, give them a spiral shape.
6. Short ribbed pasta
With this mould you can obtain some of the most common pasta shapes:
- Sedanini: Cut the pasta to a length of about 5 cm and curve each piece with your fingers
- Long ribbed ziti: Cut the pasta to a length of about 12 cm;
- Penne: Cut the pasta to a length of approximately 5 cm and trim the ends with two diagonal
cuts;
- Ditali: Cut the pasta to a length of 1 cm;
6. Short ribbed pasta
7. Spaghetti with
squared
8. Tagliolini
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