Hi lovely people of Food Tube. What I gonna do. I gonna show you how to make shapes of pasta. It is so much better than anything you can pick up in a supermarket. When you do shapes of pasta you always cover with cling film or a damp cloth. Gnocchetti! You need to get some butter flat. Something like this. You get some dough and you stick underneath. You can see how very done this is. You pull it. This is so it stays straight. You do little one Use a little bit of flour. You get the knife. On the side and start to pull it. Yeeeah, look at that! Once ti’s dried out pretty much you can put a lovely sauce inside. Any cream sauce is perfect with a gnocchetti. Orecchiette. It’s make like a little sausage. So use a little bit of flour knife goes in, but do not cut it grab it, hold it, and pull it. Hold it. Slowly you can see. Look! Turn around. You should get what we call a Orecchiette. Little ear. It’s best to use a nice tomato sauce. Fusilli! I love Fusilli! You start to pull it. Start to roll him out. Little flour. Just put them on top. Then you use what we call skewer. Press it and just roll it, just roll it, roll it, roll it, roll it, roll it, roll it, yes!! Look at that. It’s the best! Is to use it with a lovely pesto. Lets go to the machine. Flour a little bit, but not too much. If you don’t have a pasta machines your best friend. Start to roll it. And every time you roll it you go down one number. It is very important because you go stage by stage. You’re in control. Look! You roll it on top of the flour on top. Then again you go to another number. Look at that lovely pasta! Smooth, it’s nice, the way we want it. So, you cut them in half look at that come and look, and you go underneath. When it blows and moving that is ready to cut it. Lasagne sheets. This way, 1-2-3 you do what we call lasagne sheets. Look lovely lasagne. Great family meal! Also to make a cannelloni as well. Again you just get the filling inside you roll it with a filling and you make nice, fantastic cannelloni. Look at that! Pappardelle, Taglioni, Angel Hair. Make sure you get a lovely bit of semolino. Then roll it. Just a little bit more. Again. Then you got nice folding pasta. First. You go very, very thin look at that! Angel Hair is the best for light sea food. Or oil-based sauces. Taglioni. Little bit bigger. You do little Taglioni. Again, you cut it bigger. And you got pappardelle. Taglioni and Pappardelle are what’s best with rich and meaty sauces. Farfalle. What does Farfalle mean? It means butterfly! You will recognise this one straight away. Look at that. 1.2. You pinch them all together slowly. Look that that! This is pretty. Really pretty pasta shape. Works the best with creamy or tomato sauce. Yes! Hold on a minute. Let me show you how to make last one! Ravioli! So easy, and look what I got here. Bolognaise! Just grab a little bit just a little tiny bit, and last one, yes! Easy. You just turn them around. Look at that. Fantastic. HAAA! All the air out. Not the hair. The air out. Look at that, ahh! Cut it. And shape them again. Use those. You see and the beauty of handmade Ravioli they’re never the same. Some day big, some day small. This is what it’s all about. And look at that, fantastic. Remove this one. I’m going to put it on the side. Look at that! In seconds. If you want to see how to make all these fantastics shape of pasta and you want to see how to cook don’t forget, go on Jamie’s Comfort Food Click on the book! Just look! Please subscribe, it is free. And then in this way we can make many, many, many, many, many, many, many, many, many oh my, the dust bin in the way. Even the dust bin want to make something. Bye! And don’t forget to subscribe to my channel Gennaro Contaldo YouTube. Because there gonna be so many delicious recipe for you to look to learn to cook and to enjoy!