The individual steps of pasta production with the Carraturo. First, the dough is turned several times through a pasta machine until it is quite thin. Then the thin flap of dough can be pressed with a rolling pin through the wires that cut it into thin strips. Then briefly flour and cook in salted water until al dente just before eating. At the side of the chef is Salvatore Piacente, also a graduate of the Santa Maria cooking school, where José Graziosi already learned his craft

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Size: 7959px × 6150px
Location: Leigh Barton Farm, West Devon, Devon, England
Photo credit: © Georg Berg / Alamy / Afripics
License: Royalty Free
Model Released: No

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