Next up in my series on pasta tools: the humble pasta knife. Many pasta makers have a favorite one that they use to hand cut pasta sheets into ribbons. For wide noodles, I like to use an Italian Pino Extra that I bought from a knife dealer on eBay. This Pino boasts a wide, heavy 9.5-inch blade that makes cutting tagliatelle a breeze. The knife also works particularly well slicing thick udon noodles.
When I want to cut a thinner noodle, I pull out my razor-sharp Carter nakiri knife. Although wide, the blade is super thin thus making the knife well-suited to cutting tagliolini.
Carter sells its knives on-line. Finding a vintage Pino pasta knife might take a little more of an effort, but, in my opinion, worth it.
