How To Make Homemade Pasta

Homemade pasta is a cornerstone of Italian cooking, and at La Fontana, we're passionate about sharing this art. The process is surprisingly simple, yet the results are extraordinarily satisfying.

The Basics: Flour and Eggs

‍The foundation of homemade pasta is a simple mix of high-quality flour and fresh eggs. At La Fontana, we use '00' flour for its fine texture and ability to create a silky-smooth dough.

Kneading: The Key to Perfect Pasta

‍Kneading is essential in developing the pasta's texture. Our chefs suggest kneading the dough for about 10 minutes until it's smooth and elastic. This process is not just about technique; it's a labor of love.

Shaping: From Sheets to Shapes

‍Once the dough rests, it's rolled into thin sheets. These sheets can be cut into various shapes, from the wide ribbons of pappardelle to the delicate strands of spaghetti. Our chefs delight in teaching the art of shaping pasta, making it an engaging culinary adventure.

Join us at La Fontana for a journey through the joys of homemade pasta, where each bite is a celebration of Italian culinary traditions.