The Journal · Pasta Piemonte

Pasta,
behind the craft.

Understand what happens before pasta reaches the plate: ingredients, techniques, shaping methods and the craft of the pasta maker.

IngredientsTechniquesShapingCraft

The technique · First feature

Rolled pasta or extruded pasta: what is the difference?

Rolling, cutting and extrusion describe different techniques and different ways of shaping pasta.

One simple question can open up a whole world.

Is all pasta
made with eggs?No. Understanding the ingredients and the technique is already a way into the craft.

In the Journal

Choose well

Behind the word artisan: a workshop, identifiable techniques and a real craft.

Pasta culture

Rolling, cutting, drying: understanding how machines support the artisan’s work.

Want to go further?

Two hours in our workshop to work with the dough, learn the techniques and share a tasting.

Find our techniques, advice and know-how in the Pasta Piemonte e-book.