Pasta shapes not only make for fast but easy work in the kitchen, so put your best arm forwards and begin laying out your pasta so there’s three-inch wide strips separated by a ¼-inch wide expanse. After ensuring there’s no glue or plastic between the pasta and cutting surface, press the pasta into place, your hands pressed flat against the cutting board. Don’t worry, you’ve done enough already. Be sure the place where the pasta lays between the cutting board and the plate is clean and bare, and cover the whole thing with a thick layer of cheesecloth and a few kitchen towels. Chill the board overnight. When you’re ready to start cutting, place the board flat on the counter, and place the scooped-out pasta around the edge. Lay a small silicone spatula on the board below it, and with the spatula, “pinch” all the strands of pasta into neat rectangles about ¾ inch wide and ⅛ inch thick. Spoon over toppings like truffle pesto, pumpkin, pasta salad, and prosciutto, and you’ve got pasta work done.