How we make our fresh pasta every morning

Every morning at seven, before the first coffee is poured, the pasta board comes out.

Two ingredients, no shortcuts

Our dough is nothing more than soft-wheat flour and whole eggs — about one egg for every hundred grams of flour. The ratio changes a little with the season: humid summer days call for a touch more flour, dry winter mornings a touch less.

Resting is the secret

The dough rests for a full hour under a cloth. Skip it and the sheets tear on the roller; respect it and they come out silky and even.

From sheet to tagliatelle

We roll the sheets by hand, dust them lightly, fold and cut. The ribbons dry for twenty minutes on wooden racks and cook in under three.

Try it yourself

Our pasta-making class runs on Saturday mornings. You'll go home with your own tagliatelle — and the recipe.