Traditions and Tagliolini

Welcome to the Ristorante La Capannina! And thank you for traditions that endure. Ermanno still makes the pasta fresh every day... 1 Kg of flour and 10 eggs... entirely worked by hand - mixed, rolled flat and cut by hand... I interupted as I often do in the early evening when Ermanno is preparing the pasta for the evening. It is important to work the pasta while it is fresh and so I waited and watched while he prepared some ravioli and the tagliolini pictured here.  Starting from the sheet of pasta freshly rolled and then rolled to form a sausage, he spent the next 10 minutes slicing and tossing the pasta.

It made me hungry just watching.  The profume of 3 ducks roasting in the oven didn't help either... but that's another picture.   (See the Extra)

You'll be happy to know that the Cappalletti Girls are still around too. Or nearly. One has passed away and let's hope that new generations pick up where the outgoing leave off and continue the tradition.