Today fresh pasta can be made using a pasta machine as is most common in the industry, though authentically it is made completely by hand on a wood work surface, rolled using a wooden rolling pin (mattarello), and shaped by hand or cut using simple tools.
It is important to understand that there is an enormous difference between the homemade pastas prepared on a cold, stainless steel surface and rolled using a pasta machine, versus those prepared traditionally on a warm and porous wood surface, rolled using a wooden rolling pin, and shaped by hand.
Emilia Romagna is the home of a particular variety made using farina and eggs, called “fresh egg pasta,” or “sfoglia” because it is rolled paper-thin by hand.
Travelling across N Italy? Here’s the chance to fit in a wonderful short break. Crossways Parma to Tuscany stop off tours We have a lot of requests for short stop off tours catering for Read more…