You can make Orecchiette by cutting off pieces and rolling it in your hands (like making a snake with play-dough) until you get a cylinder about the width of a pencil. Cut one inch pieces and squeeze them with your thumb to make circular pieces. It wont be pretty, but the taste is very homey.

Get not but

I though spatzle went through a colander. The kind I but isn't rolled but kinda dripped.

Spaetzle is the German pasta. I put that in my chicken soup but I roll mine and cut it with a knife, but you wouldn't have to.

You can pinch bits off the big piece of dough with your fingers. I have no idea what this is called, but when I was an exchange student in the Dominican Republic they made a soup with home made pasta and fish. To make the pasta you just pulled a small piece off and then twirled it between your palms into a little elongated roll. I think the German pasta, knefla, can be made the same way. Most of these pastas are the same ingredients - flour and water, some with a bit of egg, some without - and they can all be shaped and cooked similarly. Good luck!

Anonymous wrote:Gnocchi instead of pasta?

Ummmm....not the same dough at all. Gnocchi = potato-based.

There's a reason there's not a regular pasta that's "drop-style" -- too much gluten and would be tough.

Gnocchi instead of pasta?

If you DIY your house, and have an extra pvc pipe, that works great - that is what I used.

Yes, wine bottle. Enjoy!

Wine bottle sounds fine. I was going to suggest a can.

I have homemade pasta dough someone gifted me that I want to cook, but don't own a rolling pin! Yes, I could go buy one, but I'm lazy. I am considering using a wine bottle to roll it out ( ) but beyond that... are there any pasta shapes that can be formed without first rolling it out?