HAND FORMED✦OLD WORLD TECHNIQUE✦PASTA FIRST✦PRIVATE DEGUSTATION✦HAND FORMED✦OLD WORLD TECHNIQUE✦PASTA FIRST✦PRIVATE DEGUSTATION✦
01 About
The integrity of a pasta dish begins with its maker.
Pasta makers are the main driving force behind a well-constructed pasta dish. Execution and assembly matter, as does the potency of its dressing, but the manual and nuanced labour of skilled hands should never be overlooked.
Technique can be passed on as knowledge. Without continuous practice, however, it does not evolve beyond information. A sauce recipe may endure in perpetuity. The tactile judgement needed to form pasta lives only through repetition.
Core belief
Dress your pasta with sauce and not the other way around.
02 Philosophy
Texture and form exist together.
They determine how the pasta performs as a dish. Forming, rolling, dragging and cutting every piece into existence should be acknowledged. Pasta needs only enough seasoning to reveal the work of its maker.
01
Texture
The first measure of success. It records hydration, pressure, rest and handling.
02
Form
Shape is functional. It decides how pasta receives, holds and releases its dressing.
03
Technique
Knowledge becomes craft only through repeated practice and tactile judgement.
04
Tradition
Old-world methods remain relevant when they are practised, not merely remembered.
Focus on technique, skill and processes.
03 Degustation
Solo primi piatti
A changing sequence of traditional pasta forms. Each course is selected for the technique it preserves, the place it represents and the way it performs with a restrained dressing.
A hand-formed, eggless pasta associated with Sori, Recco and the towns of eastern Liguria. The traditional strofinare motion gives the pasta its characteristic twisted surface. Served with cultivated mushrooms and Parmigiano Reggiano D.O.P.
Egg pasta rolled by hand with a mattarello and cut into long ribbons. Width and consistency reveal the maker's control. Served with cherry tomatoes, Parmigiano Reggiano D.O.P. and prosciutto crudo.
Durum wheat semolina is repeatedly wetted, dried and moved by hand until tiny granules are built layer by layer. Served with lobster broth and bottarga.
A traditional egg pasta whose name refers to the pinched centre of its shape. Historically made from leftover sheets of pasta dough. Served with slow-cooked beef and Parmigiano Reggiano D.O.P.
Square-sided egg pasta cut on a wooden chitarra strung with steel wires. Its porous surface holds tomato sugo, tiny meatballs, Pecorino Romano D.O.P. and olio santo.
Threads of durum wheat semolina and water, stretched and layered entirely by hand. This rare Sardinian pasta is served in lamb broth with sheep's milk cheese.
The sequence may change according to season, produce and the maker's current study.
