Why We Trained with Rina Poletti, Guardian of Hand-Rolled Sfoglia
Who Rina Poletti is, what the Accademia della Sfoglia stands for, and why our resident chef’s professional training there shapes every class we teach in Como.
Fresh Pasta Basics
Good pasta starts before the rolling pin. These are the fundamentals we teach — how to read a dough, why weather changes it, and the craft of the sfoglia at the heart of every class.
Fresh Pasta Dough: The Play-Doh Test (and Why Weather Matters)
Egg size and humidity change your dough. Add flour slowly, fold and press, and aim for a soft, workable texture.