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Today fresh pasta can
be made using a pasta machine as is most common
in the industry, though authentically it is made
completely by hand on a wood work surface, rolled
using a , and shaped by hand or cut
using simple tools. 
It is important to understand
that there is an enormous difference between the homemade
pastas prepared on a cold, stainless steel surface
and rolled using a pasta machine, versus those prepared
traditionally on a warm and porous wood surface, rolled
using a wooden rolling pin, and shaped by hand.
In hand-rolled preparations, as the dough comes together,
it is then worked extensively against the wood table,
which is where unique characteristics i ncluding
flavor and texture are developed in the dough.
is the home of a particular variety
made using farina and eggs, called “,” or “”
because it is rolled paper-thin by hand.
This is the
The special skills and intuition required in knowing
just how much to work the dough to achieve the desired
results have been mastered by women across generations.
What women have achieved in perfecting techniques
in the mastery of hand made pastas has become a
unique specialization.
In order to be able to do this, however, provisions
must be made for the required time, dedicated space
and trained staff.
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