Welcome to Bologna, capital of the Emilia Romagna region of italy.
Here, we have a wonderful tradition that of making pasta by hand with a huge rolling pin.
If you think Tortellini, Tortelloni, Tagliatelle, Pappardelle, Farfalle and a whole host of other pasta shapes, the likelihood is that they all come from here.
Rolling an egg pasta dough by hand, with a wooden rolling pin and on a wooden board does something magical it creates an amazing texture and mouthfeel as well as picking up the sauce and condiment.
Pasta, at the end of the day, is all about texture. Rolling a pasta dough by hand is not as diffciult as it looks.Traditionally we use a long rolling pin, but here I'll show you how to roll with a regular pin that you have at home. With this basic dough you can make any shape you like!

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