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August 16, 2012


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Love them. These are similar to the ones we make them in Greece.


Fabulous tutorial and once the weather turns cool, and I actually want to stay in the kitchen, I'm going to give it a try. Thanks for hosting this week's Presto Pasta Night.

diary of a tomato

When we were learning to make pasta in Puglia, this was the shape that gave us the most trouble, even though it was supposed to be the simplest to master! Thanks for making it look doable and including the video links, we'll have to give this another try.

A Canadian Foodie

What a labour of love! I really enjoy and appreciate these videos and posts. When in Bologna last fall, I took an all day pasta making class - just the making of the pasta and the rolling and then made bows, and tortillini and the traditional Bolognese Sauce. The sweat was rolling off my brow - not because it was so hard, but it was intense. I was the only student and it was an UNFORGETABLE day.

My Italian Smörgåsbord

nice to meet you!
just discovered your blog and I am very impressed with these maccheroni. I cook and bake a lot but hand-made pasta has always kind of scared me. this though looks soooo good that I may win my fear for once...


It looks delicious:)

Simona Carini

Ciao Ivy. Thanks for letting me know that you have a similar pasta shape in Greece: I am always intrigued by the links between Italy and Greece in terms of food.

I hope you do, Ruth, and if so, let me know how it goes.

Hello Diary. I can see how this shape gave you trouble. I sometimes have to set aside one maccherone that did not turn out properly shaped. I hope you'll give maccheroni another try. I am currently experimenting with another shape made with the help of the skewer, so stay tuned.

Welcome, Barbara. Please, don't be scared. As I just said, start small and choose a shape that truly intrigues you, and your motivation will carry you through. As you hands become more familiar with handling the dough, you can challenge yourself to try some other shape. The most important thing is always to have fun.

Thanks, Kathryn.

Wow, Valerie, that was intense. When my mother made cappelletti I was in charge of the filling and shaping. I can't say I was overjoyed, as we would go on for hours: I was a teenager then and would have preferred to do something else. Of course, now I am glad I acquired at least that manual skill. But that's why I suggest people start with a small quantity of dough, until they are comfortable with the process.


I really admire your dexterity and patience, Simona! I'm not sure if I have enough of either to make this pasta, though it looks fabulous! Do you take mail orders?

Simona Carini

Thank for the kind words, Frank. Keeping the amount of dough small has worked well for me. I see that it is a manageable task and don't get nervous. I may take orders ;) I am running an experiment now to see how long it takes to thoroughly dry the pasta before I can package it. California is considering a Cottage Food law: if it passes, I will be able to sell my pasta on the open market.

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