Master ten traditional pasta shapes with step-by-step photos and precise flour-to-egg ratios for reliable results every time.
Making fresh pasta at home often fails because of inconsistent dough hydration or over-complicated techniques. This digital guide removes the guesswork by providing exact gram-based measurements for the perfect foundation, followed by visual tutorials for ten classic shapes. Inside this PDF guide: • Precise flour-to-egg ratios for three different dough types • Step-by-step photography for hand-shaping ten specific styles • Troubleshooting tips for dough that is too dry or too sticky • Storage and drying instructions for each shape This is designed for the home cook who wants to move beyond store-bought noodles and master the tactile art of Italian cooking using only their hands and a rolling pin.
Nonna-taught pasta, one technique at a time. I teach home cooks to make fresh pasta and sauces from scratch — flour, eggs, and zero fancy gadgets.