« challah fatta in casa / homemade challah | Main | insalata di mais con pomodori ciliegia, avocado e cetriolo limone / corn salad with cherry tomatoes, avocado and lemon cucumber »

August 20, 2012


Feed You can follow this conversation by subscribing to the comment feed for this post.


Very pretty! And it's a perfect shape for catching sauce.

A Canadian Foodie

Gorgeous! Love the pasta making adventures. Wish you lived closer! I enjoy doing this kind of thing with others, not alone - and no one here is into this kind of a project! LOVE IT!


Very cool shapes!

diary of a tomato

Ma, ciò che si chiama, questo? O ed una nuova invenzione?


I agree with Frank-a perfect shape for catching sauce! I'm very impressed not only with your cheese-making skills, but now your pasta shaping skills. Lovely sepia photo!

Simona Carini

Thanks, Frank!

Valerie, maybe next year, after Cheesepalooza is over, we can organize a Pastapalooza and get a group of people excited about playing with dough: what do you think? I am planning to teach a small class on pasta making at the end of the year and will see how I fare when trying to explain others how to manipulate pasta dough.

Thanks, Paz!

Ciao Diary. Non ho messo un nome preciso perche' non sono sicura di poterli chiamare fusilli. Devo fare un po' piu' di ricerca e poi quando scrivo il post per descriverli nei dettagli avro' un nome.

Thanks, Lynne. I must admit I am on a roll with this little project. I have another fun shape coming up soon for the tour of Italy event.


How lovely. How do you ensure that they stay curled like that in cooking?

Simona Carini

Hi Elizabeth. That's a very good question. When I made the batch in the photo, I got a wide variety of shapes and honestly did not pay too much attention to differences in how they held their shape after cooking. I have an idea on how to do that but will need to test it before I say anything. I got involved in making gnocchetti this past couple of weeks, so I haven't yet had a chance to work more on the shape above: that will be next, so hopefully I will write a post about the shape above.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook