A living material
Dough never behaves in exactly the same way. Temperature, humidity, flour, semolina, eggs and filling all influence the work. The maker must adapt: observe, touch, correct, sometimes wait and begin again.
Riccardo’s craft
When Menton wakes up, the pastaio is already at work.
Being a pastaio is about more than simply making pasta. The day starts early: fresh fillings must be prepared, production organised, ingredients checked and the dough observed before the first customers arrive.
Freshness sets the pace
Working fresh demands rigorous organisation. Fillings are prepared fresh in step with production, which runs in small batches according to the needs of the workshop and shop.
Precision in every movement
Mixing, rolling, filling and shaping require consistency. Dough thickness, filling texture and behaviour during cooking are part of the pastaio’s daily checks.
Craftsmanship does not oppose technique: it depends on mastering it.