{"id":595,"date":"2026-04-09T07:51:04","date_gmt":"2026-04-09T07:51:04","guid":{"rendered":"https:\/\/anticaosteriadiroma.it\/?p=595"},"modified":"2026-04-14T10:28:46","modified_gmt":"2026-04-14T10:28:46","slug":"pasta-fatta-a-mano-a-roma-segreti-nonne","status":"publish","type":"post","link":"https:\/\/anticaosteriadiroma.it\/en\/pasta-fatta-a-mano-a-roma-segreti-nonne\/","title":{"rendered":"Handmade pasta in Rome: the secrets grandmothers never wrote down"},"content":{"rendered":"

Why pasta is still made by hand in Rome<\/h2>\n

Rome has never stopped making pasta by hand because factory-made pasta simply can't match the quality of fresh pasta.
\nIt\u2019s not snobbery. It\u2019s a matter of technique. Fresh egg pasta has a different texture \u2014 it absorbs the sauce in a way that no dried pasta can replicate. Fresh tonnarello in cacio e pepe captures the pecorino cream in a completely different way to spaghetti.
\nAnd then there\u2019s the flavour. Egg pasta has a distinctive taste \u2014 rich and slightly sweet \u2014 which transforms the dish even when the sauce is simple.<\/p>\n

Roman egg pasta: flour, eggs and nothing else<\/h2>\n

The Roman egg pasta<\/strong> It has two ingredients: flour and eggs. Some versions use only egg yolks, others whole eggs. There is no water, no oil and no salt in the dough.<\/p>\n

The proportions vary from family to family \u2014 and that\u2019s part of the secret. There\u2019s no single recipe. What matters is the experience of someone who\u2019s made that dough hundreds of times and knows when it\u2019s ready without weighing it.<\/p>\n

What remains the same:<\/p>\n

    \n
  1. The flour \u2014 soft wheat, type 00 for thin pasta sheets, and semolina for more rustic shapes<\/span><\/li>\n
  2. Eggs \u2014 fresh, from hens that have been well cared for. The colour of the yolk affects the colour of the dough and, to some extent, its flavour as well<\/span><\/li>\n
  3. Resting \u2014 the dough must be left to rest, covered, for at least thirty minutes before being rolled out. This is the time needed for the gluten to relax<\/span><\/li>\n<\/ol>\n

    Tonnarelli with cheese and pepper: the pasta shape that Rome has made immortal<\/h2>\n

    Tonnarello is the pasta shape used for cacio e pepe. Not by convention \u2014 but for practical reasons.<\/p>\n

    It\u2019s a square-shaped spaghetti, thicker than the round variety, with a cross-section that traps the pecorino cream without letting it slip away. If you make it fresh, using eggs, the result is even better: the pasta holds its shape when cooked, holds the sauce, and holds everything together.<\/p>\n

    Cacio e pepe with tonnarelloOld Tavern<\/a> It is made with \u201cSEPI\u201d Pecorino Romano PDO and freshly ground pepper. The tonnarello is fresh and homemade. It costs \u20ac15. It is one of the most popular dishes on the menu.<\/p>\n

    Roman fettuccine: how to make them and what to serve them with<\/h2>\n

    Roman fettuccine is egg pasta cut into wide strips \u2014 about one centimetre wide \u2014 thick enough to hold a rich sauce.<\/p>\n

    These aren\u2019t Bolognese tagliatelle, which are thinner and longer. They\u2019re a hearty Roman variety, designed to hold hearty sauces:<\/p>\n

      \n
    1. Grandma\u2019s rag\u00f9 \u2014 the one that\u2019s cooked slowly all night long at the Antica Osteria<\/span><\/li>\n
    2. Oxtail in tomato sauce \u2014 a rich, melt-in-the-mouth oxtail stew served over pasta<\/span><\/li>\n
    3. Butter and sage \u2014 in ricotta and spinach ravioli, where fresh pasta takes centre stage<\/span><\/li>\n<\/ol>\n

      Handmade fettuccine absorbs the meat sauce in a way that bronze-cut pasta simply cannot. Its rough, slightly uneven edges trap the sauce and carry it right to the very end.<\/p>\n

      How to make handmade pasta: the touch that makes all the difference<\/h2>\n

      It\u2019s impossible to fully explain how to make fresh pasta in words.<\/p>\n

      But there are three moments when you realise you\u2019re heading in the right direction.<\/p>\n

        \n
      1. The first sign is when the dough stops sticking to your hands. This means that the gluten has formed and the dough is ready to rest.<\/span><\/li>\n
      2. The second sign is when you roll out the pastry and feel it resisting \u2014 it doesn\u2019t give way straight away, nor does it tear. That resistance is elasticity, and that\u2019s exactly what you want.<\/span><\/li>\n
      3. The third point is when you cut it. Fresh pasta must be cut cleanly, using a sharp knife or a pasta wheel. If it squashes rather than being cut, it is still too moist.<\/span><\/li>\n<\/ol>\n

        These are things you learn by doing them. Not by reading about them.<\/p>\n

        Cookery classes in Rome: learning by getting stuck in<\/h2>\n

        If you want to learn how to make proper fresh pasta \u2013 not by watching a video, but by getting your hands in the dough \u2013 the Antica Osteria in Rome has just the thing for you.<\/p>\n

        Mani in Pasta is the Antica Osteria\u2019s Roman cooking workshop: you\u2019ll learn how to make egg pasta, knead the dough, roll out the sheets and cut them. And then you get to eat what you\u2019ve made.<\/p>\n

        It\u2019s a different experience from a traditional lecture. It\u2019s hands-on cooking, with the people who do it every day.<\/p>\n

        You can find all the details on the page Mani in Pasta<\/a><\/em> to learn how to make handmade pasta in Rome<\/strong>.<\/p>\n

        We are located at 258 Corso Vittorio Emanuele II, in Piazza della Chiesa Nuova, in Rome\u2019s historic centre. Open daily from 11:00 to 22:00.<\/p>\n

        \u2192 Book your place<\/a><\/em><\/p>","protected":false},"excerpt":{"rendered":"

        Perch\u00e9 a Roma la pasta si fa ancora a mano Roma non ha mai smesso di fare la pasta a mano perch\u00e9 la pasta industriale non riesce a fare quello che fa quella fresca. Non \u00e8 snobismo. \u00c8 tecnica. La pasta all’uovo fresca ha una porosit\u00e0 diversa \u2014 assorbe il condimento in modo che nessun…<\/p>","protected":false},"author":1,"featured_media":596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[70],"tags":[65,64,66,62,63],"class_list":["post-595","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-mani-in-pasta-cooking-class","tag-come-si-fa-la-pasta-fresca","tag-fettuccine-romane","tag-lezioni-di-cucina-roma","tag-pasta-alluovo-romana","tag-tonnarelli-cacio-e-pepe"],"acf":[],"yoast_head":"\nPasta fatta a mano a Roma: segreti e tradizione romana - Antica Osteria di Roma<\/title>\n<meta name=\"description\" content=\"La pasta fatta a mano a Roma ha regole antiche e segreti. 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