Description
Mechanical thinning of pasta dough through controlled rolling to achieve uniform thickness below 1mm.
Technical
Spianatura involves the progressive reduction of gluten network alignment through bidirectional compression, creating a smooth, elastic sheet with minimized residual stress. The technique prevents uneven hydration pockets that cause tearing during subsequent shaping.
Culinary Significance
Essential for producing delicate pasta sheets for tagliatelle, lasagne, and filled pastas where structural integrity and mouthfeel depend on precise thickness.
Science
Primary Reaction
Gluten network realignment
Parameters
Temperature
20°C optimal
18°C to 22°C range
Time
15 min
10 min – 25 min
Equipment
Mattarello (90-100cm length)Marble work surfaceLinen dough cloth