Water and flour may seem the simplest thing in the world, and in the end they are. But between any sheet of dough and a well-made sheet there is the right gesture, the resting time, the texture you feel only with your hands. It is ancient know-how, made of patience and a touch of stubbornness, that we like to pass on rather than guard jealously. In this section we open up the kitchen and show you how pasta is born, step by step: because once you understand the secret, making it becomes easier — and infinitely more satisfying.
