The Art of Freshly Made Pasta at Machiavelli Ristorante Italiano - Machiavelli Restro

The Art of Freshly Made Pasta at Machiavelli Ristorante Italiano

At Machiavelli Ristorante Italiano, we don’t just serve food—we share a story. Our freshly made pasta is the heart and soul of our culinary art. Join us as we take you through the meticulous process that transforms simple ingredients into the exquisite pasta dishes on your plate.

Exceptional Ingredients: The Foundation of Our Pasta

Our pasta begins with the finest ingredients. We use premium durum wheat semolina for its high gluten content, ensuring a perfect al dente texture. Fresh, free-range eggs from local farms provide a rich, golden hue and a delicate bite.

Crafting Perfection: The Pasta-Making Process

Mixing and Kneading

The journey starts with blending semolina flour and eggs in precise proportions. Our skilled chefs mix them until they form a cohesive dough. The dough is then kneaded by hand for about 15 minutes, developing the gluten strands that give our pasta its ideal texture.

Resting

After kneading, the dough must rest. This crucial step allows the gluten to relax and moisture to distribute evenly, making the dough easier to roll out. Depending on the type of pasta, resting can take from 30 minutes to a few hours.

Rolling and Cutting

Once rested, the dough is rolled out to the perfect thickness using a traditional hand-cranked pasta machine or a rolling pin. Our chefs ensure the ideal thickness for each type of pasta. Tagliatelle and pappardelle are cut into wide ribbons, while fettuccine is sliced into narrower strands. For stuffed pastas like ravioli or agnolotti, the dough is rolled into sheets ready to be filled with ricotta, spinach, or meat.

Drying and Cooking

Although fresh pasta can be cooked immediately, some varieties benefit from a brief drying period. We hang our pasta on wooden racks to air-dry, developing a slightly firmer texture that holds up better during cooking. When it’s time to cook, our pasta is boiled in generously salted water for just a few minutes until it reaches the perfect al dente state.

Presenting Perfection

Once cooked, our pasta is paired with sauces made from scratch, using seasonal and locally sourced ingredients. Our classic Napoletana, Bolognese, Duck Ragout, and Beef Cheek Ragout are just a few examples of the flavours that elevate our dishes. The pasta is gently tossed with the sauce to ensure every strand is coated with flavour.

Finally, the dish is artfully plated, often finished with a sprinkle of freshly grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, and a garnish of fresh herbs. The result is a beautifully presented dish that delights both the eyes and the palate.

Experience Tradition

At Machiavelli Ristorante Italiano, our freshly made pasta is a testament to our dedication to traditional Italian cooking and our passion for creating memorable dining experiences. Each bite takes you on a journey through Italy’s rich culinary heritage, crafted with love and served with pride.

We invite you to taste the difference fresh, handmade pasta makes. From the initial mixing of the dough to the moment it reaches your plate, every step is a celebration of craftsmanship and flavour.

Buon appetito!

Hungry? Visit Us:

Machiavelli Ristorante Italiano
123 Clarence Street, Sydney CBD, NSW
Contact Us | Email: info@machiavelli.com.au | Phone: (02) 9299 3748