pasta making london

Emilia’s Crafted Pasta

We craft our pasta as they do in the small trattorias in Emilia Romagna. Fresh every morning.

fresh arrowfresh pasta imagefresh pasta image

Fresh vs Dried pasta

There are two types of pasta, dried (that’s without egg) or fresh (with egg). Dried pasta is denser and firmer than egg pasta. The more the dough is mixed the more elasticity the pasta will develop. That’s because semolina and water create gluten—the network of proteins that gives pasta its stretchy texture. In the right proportions this makes the pasta hearty and firm.

fresh-vs-dried-2
fresh pasta image
fresh pasta image 2
fresh pasta image

Portioning the pasta

After making, we leave the pasta in small nests to dry and retain their form. Then we cover them and keep in a cool place before cooking to order in salty water.

fresh pasta imagefresh pasta imagefresh pasta image

Silky egg sfoglia

Our dried pasta is made using an extrusion process through bronze dyes, producing a rough-textured pasta perfect for sauce to stick to. Our egg pasta is made with plenty of eggs (using all parts, but with a fair proportion of egg yolks to egg white) to ensure perfect silky-smooth sheets of egg pasta that are more golden in colour and robust in taste.

Portioning the pasta
Serving the pasta

Serving the pasta

Pasta should always be served al dente (‘to the tooth’ – i.e. firm to the bite), both to maximise flavour and texture and to aid digestion.

pasta making london

Emilia’s Crafted Pasta

We craft our pasta as they do in the small trattorias in Emilia Romagna. Fresh every morning.

fresh pasta image
fresh pasta image 2

Fresh vs Dried pasta

There are two types of pasta, dried (that’s without egg) or fresh (with egg). Dried pasta is denser and firmer than egg pasta. The more the dough is mixed the more elasticity the pasta will develop. That’s because semolina and water create gluten—the network of proteins that gives pasta its stretchy texture. In the right proportions this makes the pasta hearty and firm.

fresh pasta

Silky egg sfoglia

Our dried pasta is made using an extrusion process through bronze dyes, producing a rough-textured pasta perfect for sauce to stick to. Our egg pasta is made with plenty of eggs (using all parts, but with a fair proportion of egg yolks to egg white) to ensure perfect silky-smooth sheets of egg pasta that are more golden and robust in taste.

Portioning the pasta

Portioning the pasta

After making, we leave the pasta in small nests to dry and retain their form. Then we cover them and keep in a cool place before cooking to order in salty water.

Serving the pasta

Serving the pasta

Pasta should always be served al dente (‘to the tooth’ – i.e. firm to the bite), both to maximise flavour and texture and to allow it to digest properly in your body.