How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit

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Hot Take, Babe : There’s a 27 minute video on making pasta, and I think that’s beautiful

Kevin Hagler : I love how all these great pastas essentialy came from wise guys who like to play with their food.

Trần Minh Hiếu : Time stamps: - Semolina dough 0:52 Cavatelli 1:16 Malloreddus 1:46 Lorighittas 2:26 Cencioni 2:58 Capunti 3:41 Strascinati 3:57 Culurgionis 6:00 Sagne ingannulate - Egg dough 7:23 Fusilli al ferretto 8:08 Tagliatelle 9:08 Tortellini 12:07 Cappellacci di zucca 12:40 Tortellini piacentini 13:13 Farfalle (bowtie) 14:00 Garganelli 14:38 Anolini 15:40 Cappelletti 16:34 Tacliolini 17:08 Agnolotti (ravioli) 17:59 Sacchetti - Spinach dough 19:46 Foglie d'ulivo 20:20 Trofie 20:58 Fagiolini 21:32 Pappardelle 22:18 Maccheroni alla chitarra - Squid Ink dough 24:12 Orecchiette al nero di seppia 24:43 Strichetti 25:20 Fettuccine al nero di seppia 25:44 Corzetti

Jose Brazil : Screw reviewing for exams, 27 minutes of pasta has more value.

Marcus Zyker : The Bob Ross of pasta

Nate : He toucha his spaghet. Nice.

Pete Hogan : This man has incredible manual dexterity. He makes it look so easy and relaxing.

foster_the_shota_thread : i think the hardest part of doing these is trying to pronounce the names without sounding stupid

Luna Moona : I'm italian, a real fan of pasta but I swear I never heard of most of these types of pasta here in Italy 😂

Justus Attanasio : Lol the camera man missed every shot I wanted to see. Couldn't see the the design on half the rolled ones. Couldn't see what his hands were doing on most of the intricate ones. Interesting, but frustrating.

Todoroki Shōto : a 30 min bon appetit video im living

Alexis Melero : When he got to the Strichetti (at 24 mins), that's when I realized he had the pasta shapes posted on the top right corner.

Michael Alvarado : did i just spend 26 min watching someone make different pasta shapes, absolutely.

dudleydiva : You are possibly the best YouTube demonstrator ever. If only all 'experts' could be as succinct and comprehensive and well-spoken! Thank you - I enjoyed this immensely :-D

Gerson Cuevas : All who disliked this video are a bunch of Fagotinis and Fagiolinis

Mark Harris : There are some great pasta videos on YouTube, but yours is the best I’ve seen. Great commentary, great understanding of the history and regions of the pasta but your skills were the best of all. Excellent, very well done indeed.

proguy : Ravioli ravioli, this video longioli

Sasha Dale : Kraft Mac and cheese is QUAKING

Frédéric Germain : I am in love with pasta now. i will practice and share this art with my son for sure. I have maybe a request. Can you now make us learn all the sauce attach to the rigth pasta or the way they are prepare authenticly? I want to know all the ways to prepare them now. White sauce , real bolonenes ragu but im sure there is one millions sauce that i don't know!! please make it happend and it will be a change of how i cousume pasta in my life. All love ♥

Jim Ghee : This is a wonderfully informative video but it is a myth that pasta came to Italy from China. Unfortunately, there are problems with this theory, least of which is that the noodles they were making in China aren’t technically considered pasta. Polo also described Chinese noodles as being like “lagana”, which implies he was possibly already familiar with a pasta-like food before going to China. Further, in 1279, there was a Genoese soldier that listed in the inventory of his estate a basket of dried pasta. Polo didn’t come back from China until 1295. For those who don’t know, Genoa is a sea port in Italy. Further, the modern pasta like we know it was first described in 1154 by an Arab geographer, Idrisi, as being common in Sicily. So Marco Polo could not have brought pasta to Italy via China. It was already in Italy at that time.

Tosh T : *_Bravo!_* Damn, that was awesome. Fantastic skills and the commentary was superb but much love for all the tools and boards. And not sure why but I got a kick out of the animated pasta in the upper right. 🤔😀 Well done, BA.

Pära : I don't know if anyone's said this yet but I was floored because the way you make tortellini is EXACTLY like how you make wontons. And wontons are traditionally for soup as well! You fold it exactly the same, have to portion the filling out the same, everything - we even use paper-thin egg dough for wonton wrappers! It's incredible the similarities that different cultures have :)

SNM : I fell in love with the black strichetti

lilli luna : Come bolognese ammiro la tua tecnica coi tortelli che risultano spesso dicficili da chiudere ma le tagliatelle personalmente mi sembravano un po' corte o almeno mi sembrano più corte di come io le faccio (e ammetto anche compro). In ogni caso la tua pasta sembra ottima in ogni sua forma!

Uatemydoodle : Please marry me and cook for me every day. Wait... I'm a guy... damn!

• Zenity • : Time to find and italian husband

none of your business : Marco Polo did not bring pasta to Italy from China. Evidence of pasta in Italy has been found from hundreds of years before Marco Polo was born.

Kate : This guy is awesome, and now I want pasta

Serena Evangelisti : grandissima manualità e precisione ma da rivedere il formato dei cappelletti e il ripieno. Sono di sfoglia quadrata smerlata e il ripieno non è verde ma di soli formaggi.

Lunalivvy : I never knew there were so many types of pasta. All I know are spaghetti pasta, macaroni pasta, twisty pasta, butterfly (bow tie) pasta, shell pasta and ravioli.

talia841951 : I really admire people who go to all this trouble to make food.

Massimo Gigante : Pasta is NOT from China. this is a common misconception

TheExtremeEvoker : 18:02 FAGGOTINI

Al Koholik : I had no idea pasta had so many traditional shapes. It's awesome that italian food spread, but it's too bad that, in spreading, it simplified so much before reaching us.

Water Nebula : Somebody toucha my 29 types of sphaget

Chris P. Bacon : Comunque bel video e ottimo accento

phier camargo : wow mucha pasta el tiene todo eso para hacerlo cuanto habra costado

Touching The Rainbow : Thank you for being the only person on this channel and the whole US cooking video sphere who doesn’t butcher the Italian names.

Erykaa Anaiss : Lmao is it bad that I still haven’t tried most of these😂😂😂

Hadir Kabani : Oh boy you are talented, I can’t even remember five of these pastas 👏🏻

2PURDY : Love the video, but why couldn’t you show the process a little better? I couldn’t see his hands and how to fold some of the pasta :(

Katrina Mclinton : Boy if I hear another word that ends in INI.. Loooooooord!

Даниил Щелк-Мазай : ЛАПША!

Lisa L. : Great video, though I wish you had included the recipe for the doughs, with egg and w/o.

gabrielle.s : My Italian heart is very happy. This was so interesting and lovely xx

Archivo : Thank you for this video. The styles, techniques and your skill are very inspiring in move forward in developing pasta skills and cooking in general. I’ll be referring back to this video.

bill farrell : Hi, I'm having issues with the dough sliding across the board when making fucilli, I have to wet the board, but sometimes the pasta picks up to much moisture. How do you keep from sliding?

Gaudi : Nero di Seppia = Cuttlefish Ink not Squid Ink

SpellboundTonight : I'm going to watch this, everytime I crave nice pasta, right before I hie myself off to Shoprite to procure the equivalent.

MrOG117 : Suddenly wanna go and make pasta...