Hand-Rolled Pasta

You can! Flavoring semolina works great. You can also flavor whole wheat, but keep in mind the wheat flavor will remain prominent. If you’re looking for the brightest flavor, it’s best to flavor semolina or egg pasta dough.

You will have no trouble shaping the pasta with the egg pasta dough, however, the low gluten content in egg pasta will prevent it from holding its shape while it’s cooking. I would choose a different shape to use up your egg pasta dough - try maltagliati, garganelli, farfalle, or any strand pasta.

Using fresh pasta in dishes that call for large pieces of ingredients like broccoli and sausage may cause some problems. Because of its softer texture, fresh pasta has a greater tendency to clump, and the components won’t combine evenly. I recommend you stick with dried pasta for that dish.

Draining stuffed pasta such as ravioli or tortellini in a colander might cause the pieces to burst open when they hit the colander. Instead you want to gently remove them from the cooking water using a slotted spoon or wire skimmer.