In early April we learned about making a larger, three finger, cavatelli. Since then we have explored other doughs and techniques utilizing the Cavarola board. In a recent workshop we modified our smoked pasta recipe to create an array of noodles. We omited the smoked flour, using all purpose in its place. We added 28 grams of olive oil to the dough to increase elasticity. And of course we vacuum sealed the dough to expedite the hydration. We rolled the dough into pencil thick ropes. We cut the ropes into 3 inch lengths. Instead of using our fingers we used a bench scraper to drag the dough across the board creating a texterized strozzapretti.