Flour Types and When to Use Them
Tipo 00 flour is finely milled and low in protein, producing a silky, delicate dough that rolls thin without tearing. It is the right choice for egg pasta, filled pasta, and anything you want tender. Semolina flour is coarser and higher in protein, producing a firmer dough that holds up to chunky sauces and drying. All-purpose flour works as a substitute for tipo 00 in a pinch.
Humidity and Dough Feel Pasta dough is sensitive to humidity and egg size. On a dry day, the dough may need a few drops of water to come together. On a humid day, a small extra pinch of flour may help. Trust the feel more than the exact gram weight. The dough should be firm, smooth, and not tacky.
8to 10 Minutes
Shapes and Thickness Guide
Setting 5 on most machines gives a good thickness for fettuccine and
Shapes and Thickness Guide
Setting 5 on most machines gives a good thickness for fettuccine and tagliatelle. Setting 6 works for pappardelle. Setting 7 gives a near- transparent sheet for ravioli or tortellini. For lasagne, setting 6 to 7 works well since the sheet absorbs liquid
Drying vs Cooking Fresh
Fresh pasta can be cooked immediately after cutting, or dried on a rack for 30
Drying vs Cooking Fresh
Fresh pasta can be cooked immediately after cutting, or dried on a rack for 30 minutes to firm it up before cooking. For storing, dry fully on a floured rack for several hours then freeze in nests on a parchment- lined tray before bagging. Cook from
Shape-Specific Tips to Remember
"Pasta dough forgives almost every mistake. Over-kneaded, under-rested, cut uneven. It still works. The only real failure is not making it at all.
"KaiRenner26th of April 2026