exploring various shapes
In learning to make maccheroni al ferro, I saw the possibility of using the same simple tool to create another type of pasta shape. Slightly different hand movements result in different shapes.
this is the one I liked best
Next steps: achieving consistency of result and showing you how to make it (plus how to call it).
Update: The pasta is called fusilli al ferro and you can read all the details in this post.
The photos above are my contribution to edition #46 of Black and White Wednesday – A Culinary Photography Event created by Susan of The Well-Seasoned Cook and hosted this week by Susan herself.
The photos were shot in color and then converted to sepia.
On this page, you can find out who is hosting the current and future editions of the event.
Very pretty! And it’s a perfect shape for catching sauce.
Gorgeous! Love the pasta making adventures. Wish you lived closer! I enjoy doing this kind of thing with others, not alone – and no one here is into this kind of a project! LOVE IT!
🙂
V
Very cool shapes!
Ma, ciò che si chiama, questo? O ed una nuova invenzione?
I agree with Frank-a perfect shape for catching sauce! I’m very impressed not only with your cheese-making skills, but now your pasta shaping skills. Lovely sepia photo!
Thanks, Frank!
Valerie, maybe next year, after Cheesepalooza is over, we can organize a Pastapalooza and get a group of people excited about playing with dough: what do you think? I am planning to teach a small class on pasta making at the end of the year and will see how I fare when trying to explain others how to manipulate pasta dough.
Thanks, Paz!
Ciao Diary. Non ho messo un nome preciso perche’ non sono sicura di poterli chiamare fusilli. Devo fare un po’ piu’ di ricerca e poi quando scrivo il post per descriverli nei dettagli avro’ un nome.
Thanks, Lynne. I must admit I am on a roll with this little project. I have another fun shape coming up soon for the tour of Italy event.
How lovely. How do you ensure that they stay curled like that in cooking?
Hi Elizabeth. That’s a very good question. When I made the batch in the photo, I got a wide variety of shapes and honestly did not pay too much attention to differences in how they held their shape after cooking. I have an idea on how to do that but will need to test it before I say anything. I got involved in making gnocchetti this past couple of weeks, so I haven’t yet had a chance to work more on the shape above: that will be next, so hopefully I will write a post about the shape above.