I just made a fresh batch of pasta dough. I do not own a pasta

I have no idea, but I would think lasagna is easy as hell.

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Shape with yr mind bud

>>9199095
Yeah but those are so very large

>>9199100
Die already

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>>9199077

>>9199077
just eat it like that

>>9199077
>makes pasta dough
>doesn't know how to form into pasta
they should make a rule about invalids posting here

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>>9199183

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>>9199077
I think youtube is a better place to find answers on this one OP.

>>9199208
send links. too lazy. that's why on 4chan.

>>9199176
dump the ball in boiling water

Turn it into pizza, top said pizza with a can of SpaghettiOs.

>>9199241
I made it with egg yolks. This pizza will be thick.

https://www.cooksillustrated.com/features/8544-how-to-make-handmade-pasta-without-a-machine this link shows you how to hand roll/cut pasta gods speed anon

>>9199077
make ravioli?

There was a gif of how to deal with this ago. You take a bit of dough, stretch it out to arm's length, fold in half, repeat until you have a dozen or so stretched thin noodles, then lay on a sheet and chop off the wads at the ends. Repeat this process until you have enough pasta to make a meal with at the thickness desired. Personally, I like really thin noodles for "Pasta" dishes, and really thick for soups. Have fun, and guys, play nice.

>>9199255
Gee. That is a nice method. Thanks anon

>roll flat
>use an upside down glass to cut out circles
>stuff with something tasty
>crimp with a fork

I've never done this in my life but I'm not a fucking moron and figured it would work.

>>9199218
cut it into cubes the size of dice and cook. amazing and really hard to find outside of italy! post pix.

>>9199262
This is for the asian kind of noodles though. Not sure if formuoli the same.

>>9199274
might as well do dumplers

I've done it before it works really well. Using a meat sauce with this kind of noodles is GOAT. Enjoy anon!

>leaving it on that rack
it's already sagged into it

not the end of the world but tighten up homie

>>9199323
no it's not

>>9199077
You can't shape it by hand, you've fucked up OP.

>>9199340
thread isn't as old as I assumed it was

but yeah put it on a flat surface if possible

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>>9199077

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hard to make it stay rectangular

>>9199101
Smaller lasagna?

>>9199404
Lel

>>9199374
just eyeball it and get it as thin as you can, it's not the end of the world

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used knife

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>>9199452
those look really thick, my dude. Try rolling thinner or making rolled shapes or orechiette

>>9199452
lookin good, enjoy

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>>9199478
trying

Just make gnocchi next time

Dough is a bit time consuming with the boiling and mashing of the potatoes but it's got to be the easiest pasta to shape and cook by hand.

And jesus christ does it taste good. It doesn't even need sauce. Bit of oil, fresh parm. Traditional is just some butter browned with some fresh sage in a pan.

Or hell, just warm up a jar of tomato sauce. So good. Always amazing

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Just do this, it's easy.

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>>9199679
That's tight. Will do.

Meanwhile, I'm done. Making sauce tomorrow.

>>9199727
Not bad at all. I might just use this method rather than break out my pasta maker next time.

>>9199077
https://www.youtube.com/watch?v=u7gjHSqwjjY
start at 2:28 for instructions.

>>9199741
She's using a lot of flour. Was scared to use too much. Maybe next time i'll be less anxious about it and do full dust.

>>9199759
With that technique you need all the flour the keep the layers from sticking together and causing the dough from reforming into a ball.

>>9199789
I used less, but managed to un-stick it from the rest of the noodle. Was slow.

The way she just bounce all the pasta in the air and everything comes apart is what I was expecting.

Next time i'll know.

>>9199174
These look awful