Whether the homemade pasta is destined for ravioli, lasagna, or wide ribbons like fettuccine, tagliatelle, or linguini, now is the time to form it into its final shape.
For ravioli, follow these easy instructions. For lasagna, trim the sheets to fit in a casserole dish. For tagliatelle and other ribbon-like strands of pasta, portion it out with a pizza cutter, sharp paring knife, or the fettuccine or linguini attachments on your pasta roller.
A few recipe suggestions:
Linguini with crab, lemon, and chile
Meaty, classic lasagna
Lemon goat cheese ravioli
Photo: Nicole Perry