06/11/2026
our fettuccine…
is rolled, sheeted and cut by hand.
air is incorporated into the dough during the kneading process. then slowly and gradually we roll it out.
by doing so we are able to trap all that air within the pasta. this gives the pasta a light, airy almost wafer like interior.
we force a slight ruvida (rough) texture onto the exterior by way of a brief drying period. not a lot, but just enough.
too much and it becomes brittle. but just enough and it enables it to maintain its tender, fresh pasta texture we all know and love.
the ruvida allows the sauce to better cling to the pasta and add to its unique bite.
to us it’s not just fettuccine, it’s our fettuccine.
