La Grano
La Grano

Make your own Pasta

Discover the art, terminology, and traditions behind authentic Italian pasta

Do the dough – Shape the Pasta- Sizzle the Sauce – Voila!!

Step1: Fresh Pasta Dough

It all begins with and ends with the dough! This is the base for all pasta varieties.

Ingredients
  • 400g 00 flour (or all-purpose flour)
  • 4 large eggs
  • 1/2 tsp salt
  • 1 tbsp extra virgin olive oil
    • Our Time-Honoured Method
    1. On a clean surface, mound the flour and make a well in the centre
    2. Crack the eggs into the well, add salt and olive oil  
    3. Using a fork, gradually incorporate the flour into the eggs, stirring from the centre outward
    4. Once the mixture becomes a shaggy dough, use your hands to knead for 8-10 minutes until smooth and elastic
    5. Wrap in plastic wrap and let rest for at least 30 minutes before rolling and cutting as needed

    “This recipe embodies the simplicity and tradition that defines authentic Italian pasta. The quality comes not from complexity, but from patience and technique.” – Sudhanshu, Co-founder

    Step2: Shaping Fresh Pasta By Hand

    Traditional techniques used in our kitchens. Pick you choice!

    Spaghetti

    Roll out the dough into thin sheets and cut into long, thin strands using a sharp knife or a pasta cutter

    Fettuccine

    Roll out the dough, then fold it over itself and cut into strips about 6mm wide

    Lasagna Sheets

    Roll out the dough thinly and cut into large rectangular sheets

    Tagliatelle

    Similar to fettuccine but cut slightly wider at about 8mm

    Pappardelle

    Cut into even wider strips, about 2cm wide

    Ravioli

    Roll out the dough into two sheets. Place filling on one sheet, cover with the other, and cut into squares or rounds

    Trofie

    Take small pieces of dough and roll them between your hands to form short, twisted shapes

    Orecchiette

    Roll small pieces of dough into balls and press each one with your thumb to form a small concave shape

    Step3: Our Favourite: Spaghetti Carbonara

    A Roman classic, perfected by our culinary team

    Origin & History

    Spaghetti Carbonara is a Roman classic that dates back to the mid-20th century. It is believed to have been created by coal workers (carbonai), hence the name “Carbonara.” Made with eggs, Pecorino Romano, pancetta, and black pepper, this dish is simple yet rich in flavour.

    Ingredients:

    • 200g fresh spaghetti (see homemade pasta recipe above)
    • 100g pancetta, diced
    • 2 large eggs
    • 50g Pecorino Romano, grated
    • 1 tsp freshly ground black pepper
    • Salt to taste
    • 1 tbsp extra virgin olive oil

    Instructions:

    1. Roll out fresh pasta dough and cut into spaghetti using a pasta machine or by hand. Let dry slightly before cooking
    2. Bring a large pot of salted water to a boil. Cook the fresh spaghetti for 2-3 minutes until al dente. Reserve ½ cup of pasta water before draining
    3. In a large pan, heat extra virgin olive oil over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes
    4. In a mixing bowl, whisk together the eggs, Pecorino Romano, and freshly ground black pepper until well combined
    5. Reduce heat to low and add the cooked spaghetti to the pan with the pancetta, tossing to coat in the rendered fat
    6. Remove the pan from the heat and immediately pour in the egg mixture, stirring continuously to create a creamy sauce. Add a small amount of reserved pasta water to loosen the sauce if needed
    7. Serve immediately with extra Pecorino and freshly ground black pepper
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