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How To Shape Every Pasta | Method Mastery | Epicurious

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Break out your rolling pins come to attention because pasta class is in session! Join Hillary Sterling, partner and executive chef at Vic’s Restaurant in New York City, for a crash course in how to cut and shape (almost) every type of pasta you can think of. From festive farfalle and classic macaroni to tubular bucatini and buckwheat bigoli, chef Sterling breaks down everything there is to know about making your own pasta at home.

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00:00 Introduction
0:52 Pasta Tools
3:00 Corzetti
4:35 Farfalle
5:24 Pizzoccheri
6:30 Tajarin
7:08 Bigoli
7:44 Trofie
8:52 Canederli
10:53 Spaghetti alla Chitarra
11:49 Maltagliati
12:26 Fregola
13:27 Passatelli
15:05 Garganelli
16:15 Pici
17:14 Strozzapreti
18:37 Pappardelle
19:45 Bucatini
20:51 Tagliatelle
21:54 Sedanini
22:57 Rigatoni
24:00 Macaroni
24:54 Quadretti
25:57 Lagane
26:40 Orecchiette
28:01 Cavatelli
29:23 Tacconelli
30:41 Fusili


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How To Shape Every Pasta | Method Mastery | Epicurious
Category
Food
Tags
method mastery, epicurious method mastery, epi method mastery
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