How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit
Amazing Pasta Skills 29 handmade pasta shapes

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In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes. Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough, D'Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough, Luca makes foglie d'ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, D'Onofrio makes orecchiette, strichetti, fettuccine, and corzetti. Still haven’t subscribed to Bon Appetit on YouTube? ►► ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit


Marcus Zyker : The Bob Ross of pasta

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.

louiseee : his voice + the dough making = me sleeping for the next 10 years

Kerry #Slytherin : Why am I so obsessed with this. I want to move to Italy and dedicate my life to mastering the craft of pasta making

Mark Grenville : YouTube should give awards for quality videos and this video should win one. Great pace. Interesting content. And captivating commentary. Thanks!!

Joesy Ana : These little Italian ladies who came up with these pasta must have been Bosses , dayum all these shapes

livinlikeliz : Incredibly well spoken/presented. The history of regions where they came from, what they will pair nicely with, ect. I found this incredibly informative and relaxing to watch.

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

Puzzling Bear : the way he tosses the pasta away when he finishes shaping them is done with the same abandon i can only imagine a god understanding

Miranda C : Id like to marry this person

Jonas Lund : Humans using squid ink in food Squid defence sytem: am i a joke to you

E m m a : i just realized that the shape of the pasta was in the corner 🤯

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

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.

Sasha Dale : Kraft Mac and cheese is QUAKING

Slippery Pasta88 : Friend: Hey bro, what are you doing? Me: Just hydrating my dough with my spray bottle 😂

John Smith : Get a new cameraman. Missed every shot.

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

RelaxingFeelings : I'm italian and this my friend, is a good ode to my country. Hat off for you. Giù il cappello!

Cash the Dog : Pasta shape- **exist** Guy in video- “iF yOu WiLl”

kazuma desu : Friend: what your favourite pasta shape, mine is gemeli Me: lasagna sheet Friend: -_-

Evelin Castro : Bravissimo ragazzo che fa da tutti. Congratulazioni.

mobytrice 666 : The dough looks amazing. I wish we could get the recipes

Trey Kim : ravioli, ravioli, whats in my pocketoli

Perun Bog Groma : I watched this 4 times already.... I love when he says BICIKLETA

Random Guy That Comments on Youtube videos : Me : I will be more productive. Also me : watches 26 minutes of a guy making pasta knowing that i will probably never make any of the pastas.

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.


srdominguezsr : Your voice is relaxing, pasta ASMR

JazzyGemmi : Can you share the recipe to make the semolina dough?

Aries Ma : I want him as my TEACHER!!! he explained so well

Nate : He toucha his spaghet. Nice.

Brito do Wagner : I have to say something about this video: F-A-N-T-A-S-T-I-C 👏👏👏👏👏

Joaquim Baêta : Good morning, I wonder what the ingredients and the amounts of them used to make this beautiful dough.

Little Phlox : Tortellini has got to be my favorite and it's so neat to see how it's made

timothy weir : You are a beautiful human being

Todoroki Shōto : a 30 min bon appetit video im living

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 :(

Tina Lui : Wow, thanks so much for the acknowledgement! n YES, pasta is originated from Chinese noodle-making

C : Did he just say pasta originated in China? Shook

ahlaa mamy : Onlly its shapes make me wana try it Itdoesnt matter if its cooked with any test (solt or suger) 😋

Luke Koval : I just was mesmerized for 26 minutes and didn't even know it.

HabibuHalama : Cartman saying "bicicleta" :D

Sara V : Thank you so much for describing Sardinian Pasta, people of Sardinia have so much to share with the World. Orgoglio Sardo <3 Thank you so much for this beautiful video.

Gus O'Keeffe : I never understood the appeal of those videos where people slice through stuff until I saw him divide and segment his balls of dough, my GOD that is so satisfying

Hikomoron : this is the third time i come back to this video, its just sooo relaxing and interesting, even though i dont eat that much of pasta😭

Jarrett Nicholson : Would love to see a video of you making the dough. Your consistency is amazing!

Andrea Anesa : I've never heard 1/3 of those and I'm an italian born and raised in Italy

SNM : I fell in love with the black strichetti