WHAT MAKES GOOD PASTA?

Whether made by hand or machine, all good pasta starts with at least two key things.

QUALITY FLOUR
I used to think that all flour was basically the same. I was very wrong. Fresh pasta is made of eggs and flour. Flour gives the pasta a large portion of its flavour. It can be exceptionally bland, or, it can have a subtle, wholesome flavour that lifts your entire meal. I've tested over 20 different flours and custom blends to find my favourites.

TEXTURE & ELASTICITY
The dough also needs just the right amount of elasticity to provide structure and to contribute to a satisfying texture when you take a bite. It should feel like the pasta is bouncing back when you chew, without being too firm.

HANDMADE? GOOD TO GREAT

For fresh pasta to go from good to excellent, we need to impart two more characteristics. This is where handmade pasta truly outshines machine mixed & rolled pasta.

THOUSANDS OF AIR BUBBLES
Fresh pasta should be full of tiny air bubbles. This gives the final product a sublime, light texture. Metal rollers on machines squash the dough and press most of the air out, leaving the pasta dense and flat. The rolling pin stretches and distributes the bubbles evenly throughout the entire sheet of pasta, giving it life.

SAUCE CLINGS TO ROUGH TEXTURE
Machines use metal rollers that give the pasta a smooth exterior. The wooden rolling pin and board impart a slightly rough texture to the dough. Sauces love to cling to this naturally rough exterior, providing for a tastier, more balanced bite.

INGREDIENTS & FLAVOUR

When it comes to selecting meat, producers, cheese, flour, vegetables, and all of the other key ingredients, being picky is key. Everything should be tasted and compared.

All the details seem small on their own. But they add up and determine the quality of the final product.

Will it be disappointing? Just OK? Good? Outrageously outstanding?!
If you ask me, I’m going for outrageously outstanding.

By combing the handmade touch with patience and the best ingredients available. You will get magic on the tongue and a satisfied feeling inside.

THE ART OF BEAUTIFUL SHAPES

The pasta of Bologna is art. It’s a serious thing.

Of course they look incredible, but the shapes also have a functional purpose. They marry with their respective sauces perfectly.

Making the shapes well takes time, so few people do it these days. Sadly, it is nearly impossible to find high quality Bolognese pasta in Toronto.