Flour, eggs and patience. Every morning before the restaurant opens, our pasta section rolls, folds and cuts every shape we serve that evening. Sous Chef Luca Conti shares the method.
Start with the right flour
We use a blend of finely milled Italian “00” flour for silkiness and a little semola rimacinata for bite. The 00 gives the dough its smooth, elastic texture; the semola helps sauces cling and keeps the pasta from turning soft.
- 100 g flour per person (70 g “00”, 30 g semola)
- 1 large egg per 100 g – or 6 yolks per 500 g for a richer dough
- A pinch of salt and nothing else
Knead longer than you think
Make a well, add the eggs and bring it together with a fork, then knead by hand for a full ten minutes. The dough is ready when it feels like soft leather and springs back slowly when pressed.
Pasta is patience. Flour, eggs, time – and the confidence to leave it alone.
Rolling and cutting
- Divide the rested dough into four and flatten each piece with your palm.
- Roll through the machine on the widest setting, fold in thirds and repeat twice.
- Work down the settings until you can just see your hand through the sheet.
- Dust with semola, cut into ribbons and nest loosely on a tray.
Cook it like we do
Fresh pasta needs only 90 seconds to two minutes in well-salted water. Lift it straight into the pan with the sauce, add a splash of the cooking water and toss until glossy. That starchy water is the secret to sauces that coat every strand.
Want to taste the result? Our prawn & tomato fusilli and spaghetti alla Bolognese are on the menu every night – or book a table and ask for a seat at the chef's counter.
