Pici with Short-Rib Ragu
These twirlable strands known as pici (pronounced "peachy") are fatter than spaghetti, and are a winning shape for pasta-making beginners and kids. While you play with the dough, the short ribs braise in the oven until they're fall-apart tender and saucy enough to coat the noodles—and melt in your mouth.
Don't worry too much about making the pici the same length; it's more important to keep the thickness consistent (and remember, they'll expand as they cook).
The pici can be shaped and frozen on a parchment-lined baking sheet dusted with semolina flour. Once firm, transfer to a resealable bag and freeze up to one month. Boil from frozen, adding two to three minutes to the cooking time.