Fresh Pasta

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The Bolognese Dough: The Art of Making Fresh Pasta by Hand
The Bolognese Dough: The Art of Making Fresh Pasta by Hand 1024 683 Barbara e Pietro

The Charm of Tradition in Italian Cuisine

The Bolognese dough is one of the excellences of Italian culinary tradition, a symbol of authenticity and taste that is handed down from generation to generation.

Many wonder whether it is really necessary to employ the manual method for its preparation or whether modern technologies can offer valid alternatives.

The answer lies in the uniqueness of homemade pasta, which transcends mere convenience to touch the peaks of quality and personal satisfaction.


Why Opt for Hand-Rolled Dough

Choosing to prepare the dough by hand is not a mere traditionalist whim but a decision based on solid technical and qualitative reasons.

Hand-rolled dough is distinguished by its porosity and roughness, essential characteristics for pasta capable of best absorbing the sauce.

Tradition requires the use of soft wheat flour and eggs, but the introduction of 30% durum wheat semolina flour elevates the quality of the result, making the dough ideal for every type of dish.

sfoglia bolognese fatta a mano

The Limitations of Pasta Machines

Electric pasta machines, although useful, impose limits on the quality of the pasta. They require a harder and more compact dough, which is less suitable for the preparation of filled shapes without adding moisture.

Hand-rolled dough, on the other hand, allows for greater thinness and keeps the dough naturally moist, facilitating the filling phase and reducing waste.

sfoglia tirata a mano

The Secrets of Perfect Dough

Now, let’s see what the secrets to perfect dough are.

The Composition of the Dough

Adding 30% semolina flour to the traditional soft wheat flour zero or double zero gives the dough its characteristic roughness and porosity, recreating the effect of ancient stone-milled flours.


The Weight of the Egg

The ideal proportion is 100 grams of flour for every medium egg (62-63 grams). Weighing the eggs ensures the perfect consistency of the dough, avoiding outcomes that are too soft or hard.


The Resting of the Dough

After mixing, it is crucial to let the dough rest for about half an hour, allowing the gluten network to reform. This step guarantees a softer and more workable pasta.


The Initial Consistency

Starting with a slightly harder dough allows for obtaining, after resting, the ideal moist consistency for subsequent processing.

Preparazione pasta fresca fatta a mano

Conclusion: An Art that Enriches the Kitchen

Learning the art of Bolognese hand-rolled dough not only enriches one’s culinary heritage but opens the doors to a world of creativity and satisfaction.

Il Salotto di Penelope offers you the opportunity to learn how to prepare fresh pasta by hand according to the most traditional Bolognese recipe, in a warm and welcoming context.


We await you in Bologna at our Salotto di Penelope.

Barbara and Pietro.