From the Kitchen
The Art of Handmade Pasta
Quick answer
Flour, eggs, patience. Why we still roll every sheet of pasta by hand each morning — and how the shape changes the sauce.
Table of contents (4 sections)
Every morning, before the first coffee is poured, our pasta team is already at work. Fresh pasta is the heart of the Italian table, and it is the one thing we will never buy in.
Why fresh pasta tastes different
Hand-rolled egg pasta is silkier and more porous than dried pasta. It drinks up butter and cream sauces, which is why dishes like our truffle tagliatelle simply wouldn't work with anything else.
Shape matters
Long, flat ribbons like tagliatelle and pappardelle suit rich ragù and creamy sauces. Little pillows of gnocchi love a slow tomato sauce. Tubes and twists catch chunky vegetables. We choose the shape first, then build the sauce around it.
A simple ratio
For egg pasta at home, start with 100 g of 00 flour to one egg per person. Knead for ten minutes until smooth, rest for thirty, then roll as thin as you dare.
Frequently asked questions
Is fresh pasta better than dried?
Not better — different. Dried pasta is perfect for oil- and tomato-based sauces; fresh pasta shines with butter, cream and slow ragù.
