|Arcades of Bologna|
|Father of rhinoplasty Gasparo Tagliacozzi|
Of course, this whole walking tour was just vamping until the best pasta restaurant in Bologna was ready to receive us.
Filled pastas use a slightly thicker, wetter dough. Shapes like farfalle, tagliatelle, and angel hair use a thinner dough that's dried for a few hours hanging over the edge of a table, which lets gravity help in the process of lengthening the dough.
The whole sheet is then rolled up and sliced into ribbons of the desired thickness. When you get toward the end of the roll, where the edge is uneven, that's where angel hair, and non-uniform pieces for soups come from.
What did you have for lunch today?
|Custom-made rolling pin with rested pasta dough on a giant rolling board|
We learned how to mix, roll, and cut pasta dough, taught by a woman who learned from her grandmother, and has been working professionally (making about one hundred portions of various pastas daily) for twenty five years.
|Making fagottini or 'basket' pasta|
|Hand-rolled pasta sheet after several hours of rest|
|Quadretti, garganelli, tortelloni, ravioli, sacchettoni, tortellini, tagliatelle, pappardelle, fettuchini, capellini|