How to make the perfect golden pasta dough
It’s all in the yolks folks
If, like me, you watch a stupid amount of Italian nonne making pasta videos, you know the drill—no recipes, no measurements, just pure instinct and muscle memory. The kind of skill that’s passed down, not written down. The nonne are the OGs of Italian cooking. Rolling, shaping, making sure their grandkids know how to slay.
That’s how traditions survive. And that’s how I learned too. Not from a nonna (I wish), but by watching, trying, failing, and finally feeling the dough tell me when it’s ready. One of the first pasta books I got was Pasta Grannies and to this day, it’s still a go-to. Not just for recipes, but for stories. Faces. Wisdom from the women who’ve kept this craft alive. I also love their YouTube.
Professional kitchens are a whole different game. Chaotic, fast, still mostly run by men. But the women who step in bring something different. It takes main character energy to walk into a boys’ club and own your space. To be confident. To be heard. And when women run the show, you feel it, the vibe shifts.
Speaking of badass women: Missy Robbins, Marcella Hazan, Nadia Santini. Legends. Missy changed the game in New York. Marcella gave us the most iconic tomato sauce. Nadia was the first woman in Italy to win three Michelin stars. They set the bar and showed the rest of us what’s possible.
All I’m saying is, name a better duo than women and pasta. I’ll wait.
Em
RICH EGG DOUGH
