Once you’ve mastered the noodles in the main recipe, give one of these hand-cut variations a try. Cut them straight or use a pasta wheel cutter with a crimped edge.
Slice the dough into 1x2-inch rectangles, then pinch the center to form a bow.
Cut the dough into 2-inch squares. Cover a small dowel or pencil with parchment paper. Starting from a corner, wind the dough around the dowel to form a tube.
Roughly cut dough into 1½- to 2-inch squares or diamonds.