Making your own fresh pasta is not hard and is certainly worth the trouble. But it is often not easy to justify tossing dough when a local purveyor sells quality fresh pastas. Unfortunately, however, even the better specialty shops often do not stock odder cuts, such as pappardelle, which is similar to fettuccine but much wider.
Pasta sheets
A quick tip: You can buy pasta sheets (rolled pasta dough that is ready to cut) or even fresh lasagna and cut it yourself.
To start, toss your working area with semolina or all-purpose flour. Arrange your pasta sheets on top of each other, with semolina or all-purpose flour coating each side, so they do not stick.
Cutting the sheets
Using a fluted pasta or pastry wheel, cut height-wise the sheets into the desired shape. Using your other hand, or with the help of a partner, keep the sheets taught and straight. You want to evenly cut through all of the sheets only once.
Pappardelle
Fettuccine is 1/4" (0.65 cm), tagliatelle is 2/5" (1 cm), and pappardelle is 1.1" (3 cm) wide.
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