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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Pappardelle al Ragù (Tuscany): Hand-cut width variation captures chunky meat sauces
Fazzoletti (Handkerchief Pasta) (Liguria): Irregular thickness creates pockets for herb sauces
Maltagliati (Emilia-Romagna): Deliberately 'badly cut' shapes for rustic bean soups
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Dough tearing
Cause: Insufficient gluten development or uneven rolling pressure
Fix: Rest dough 30min before rolling; use lighter, even pressure
Mushy texture
Cause: Overhydration or excessive kneading
Fix: Reduce egg by 5-10%; incorporate bench flour during rolling