mukeshmulmi

TORTELLONI

Filled with Ricotta & parmigiano.
Served with B***o e oro.

Learned to make them
Under the guidance of
Maestra

Fact: I was barely able to make the shape (any shape) when I started. I Kept asking many times to my teacher Maestra Stefania ❤️ to show me again and again.

All the shapes, dough & Sfoglia, holds the sentimental values to me from

Photo credit:

Suppliers:

Grateful to for allowing to express myself through Sfoglia.

And, cannot forget one of my Mentor Gennaro Oliviero who actually suggested me about the school.

TORTELLI
Filled with Potato, Broccoli & Gorgonzola

Inspired from My Maestra .

BALANZONI

Classic stuffed pasta from Bologna.

Rosette Al forno

Tagliatelle con Verdure


with

Tagliolini

World Pasta day

The foundation for fresh pasta starts from the good dough. It will dictate how the pasta will become.
If the dough is done right, all the processes will become easier and smoother .

The recipe to make a dough starts from 1 egg for 100g flour. However, there are many aspects that effects the ratio i.e.- humidity, temperature, freshness of flour & egg & human emotion & more.
Therefore, best way to make a dough is by feel.

When people ask me if i get bored making dough and repetition. My answer is- “yes, its a same process of making. Yet, its different every time”.

TORTELLI DI ZUCCA

Classic and Traditional filled pasta from Northern Italy ( especially Emilia-Romagna, Lombardy).

FATTO A MANO: which means, handmade. With the help of Rolling Pin and board. Not with Machine.

Handmade Tagliatelle made out of organic Finnish flours from .

Mix of wheat and spelt.

Making impasto/dough is love,
Rolling sfoglia/pasta sheet is zen.

Handmade- Fresh Pasta Sheet

Photo by

with

PASTA ALL'UOVO FATTA IN CASA 🍝 and and

Impasto

Tortellini

Lasagne

Opera cake

Tagliatelle