*Quantities: 2 medium Italian eggs (62-65g with shell + 200g 00 or unbleached all-purpose flour). *
Welcome to Bologna, capital of the Emilia Romagna region of italy. Here, we have a wonderful tradition – that of making pasta by hand with a huge rolling pin.
If you think Tortellini, Tortelloni, Tagliatelle, Pappardelle, Farfalle and a whole host of other pasta shapes, the likelihood is that they all come from here.
Rolling an egg pasta dough by hand, with a wooden rolling pin and on a wooden board does something magical – it creates an amazing texture and mouthfeel as well as picking up the sauce and condiment.
Pasta, at the end of the day, is all about texture. Rolling a pasta dough by hand is not as diffciult as it looks.
Like, subscribe and share with all your pasta-loving friends and family so that you can follow each step-by-step tutorial and learn how to make egg pasta the authentic, Italian way!
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