There’s 3 ways to make them:1. Simple seals 2. Folder Shapes 3. Baked layers

Here are all the way of filling pasta. There are thousand of types, but just really three main techniques. First, simple seals. A viol made with two pasta sheets and a stem or a rectangle rolled and sealed with a pasta wheel. That’s anote or scarpino or by hand folding a circle in a half moon. That’s mealuna or as a real northern Italian caselli. My actual favorite. Second, fold the shape. Let’s fold like totalini if you’re from Bolognia or total. Fold it like this. You get totelli. Change the shape to a circle. folded together that becomes capelli. You pinch the dough like this instead to get fagotini. Third, baked real pasta. The pasta is cooked then rolled and layered. Usually baked like a melon, lasagna or any kind of pasta form. Three ways to fill pasta. Simple seals, folded and baked. Three techniques and this pasta.