Cavatelli

A typical pasta shape of Southern Italy, cavatelli are widespread, and beloved by many for their ridged texture and bite-sized, shell shape. They’re also quick and easy to prepare, making it a great shape for beginner pasta makers. They can vary in size and length across different regions in Italy. For example, in Calabria, cavatelli is made with only one index finger and look more like Sardinian Gnocchi. In regions such as Puglia and Molise, they are made longer, using 2-3 fingers to roll the dough across the board.

• To make cavatelli, roll your semolina pasta dough into a long rope, about 1/2-inch thick. Cut the rope into 1/2-inch to 1.5-inch pieces. Using a finger (or fingers for longer pieces of dough) or a bench scraper, roll the piece of dough across the board to create a hollow centerand a ridged surface.

Spizzulus

Spizzulus is a unique, lesser-known pasta shape that hails from Sardinia. The name comes from the Sardinian dialect for “pinch,” as they are sealed by pressing the two ends of the dough together. This traditional pasta is often enjoyed during special occasions and festive meals in Sardinia.

• To make spizzulus, roll your semolina pasta dough into a long rope, about 1/4-inch thick. Cut the rope into 7 cm pieces. Use a bench scraper to roll the piece of dough across the board to form ridges. Using your thumb and index finger, press the two ends of the rope together to form a ring.

Rigatoni

Rigatoni, a staple of Italian cuisine, is a large, ridged, tube-shaped pasta that is usually made with an extruder. The name "rigatoni" comes from the Italian word "rigare," meaning "to draw a line," referring to the ridges on the pasta that help hold onto sauces. Rigatoni is popular throughout Italy, particularly in the central and southern regions.

• Although rigatoni is usually made with an extruder, you can also try your hand at making them at home. After your pasta dough has rested, cut off a 100-gram piece of dough and roll it through your pasta machine until it is the thickness of a penny. Cut the sheet of dough into 1 1/2-inch squares. Wrap the square around a wooden pasta dowel, sealing two sides together. Gently roll it over your board to create ridges. Slide the tube off the dowel.

Orechiette

A distinctive type of pasta from Puglia (Apulia), the southeastern region of Italy that forms the heel of Italy's boot. The pasta is shaped roughly like small ears, hence the name "orecchiette" which means "little ears."

• Slice a piece of the dough ball and roll out into a long strand with your hands flat on a chopping board.
• Once it is the width of a big finger then slice into 2cm pieces.
• With a knife press down and drag quite firmly across the wooden board. It will curl up on itself then you turn it inside out over your finger.

Farfalle

Farfalle are one of Italy’s oldest pasta shapes, dating back as far as the 16th century. Originating in Emilia-Romagna and Lombardia, farfalle was created by housewives seeking a way to use dough leftover from making cappelletti, a type of filled pasta.

• Once you’ve made your sheet of dough, use a knife to cut it into a large even rectangle.
• Take your ravioli wheel cutter and cut the rectangle into strips. Your strips should be approximately 4-5cm wide and 2cm long.
• Using your fingers, take the sides of each strip and pinch into the middle until you have a bow-tie shape. Then transfer all of your shapes onto a floured surface, and dust them with additional flour. Ensure there is a good amount of space between each shape to prevent them from sticking together.
• Leave your fresh farfalle shapes to dry for at least 30 minutes before cooking. This will help them hold their shape when cooked and tossed with your sauce.