Recipe development: Pasta making


As a food studio we work in recipe development. We combine new flavors and create innovative and creative recipes for brands and magazines.

Making pasta has a long tradition. Already 206 BC the first pasta dishes as well as some similar products as steamed buns and dumplings were found in China. With roots in Greece during ancient times, the pasta dish became a staple dish of traditional Italian cuisine, starting in Sicily back in 1154. Pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs. The dough can be formed into various shapes and if necessary be filled.

Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines. Today many varieties of pasta are also commercially produced in mass production and widely available in all supermarkets.

In order to show the simple process of making pasta and how faraway we got from this handcraft through the force of industry, we produced this series of step by step instruction.

Photos: Sascha Hilgers