Gnocchi
Potato gnocchi with butter and sage
Thursday is gnocchi day
A different dough
Beyond the sfoglia
Romagna is not only egg pasta. Here we put the piadina, which is not pasta at all but is everybody's bread, and the recipes that sit well next to a plate of tagliatelle: the ones that complete Sunday lunch.
Gnocchi
Passatelli
Passatelli in brodo
Bread, cheese and eggs: the broth of feast days and leftovers
Piadina
Piadina romagnola
It is not pasta, but it is the bread of Romagna
Why a section of its own
Whoever searches for piadina romagnola is often the same person who later wants to learn cappelletti. But the piadina is an eggless dough cooked on a hot plate, and mixing it in with the sheets of pasta would only have caused confusion. So we put it here, with the same care: weighed amounts, real history and the tricks that separate a good piadina from a forgettable one. Beside it you will find gnocchi and passatelli, which never meet a rolling pin at all: the first are made from potatoes, the second from breadcrumbs, parmesan and eggs. No sheet to roll out, the same table.
If you would rather start from the sfoglia, the road begins with the guide to the basic dough.