Recipes, history and technique of fresh pasta from Romagna: tagliatelle, cappelletti, passatelli, strozzapreti and the sheet rolled by hand the way the azdore did it.https://www.ducaplet.it/en-gbhttps://www.ducaplet.it/en/recipes/spoja-lorda/https://www.ducaplet.it/en/recipes/spoja-lorda/Spoja lorda, the dirty sheet of Romagna: a veil of ricotta and squacquerone between two sheets of pasta, cut into little squares and cooked in capon broth.Wed, 16 Sep 2026 00:00:00 GMTRecipesspoja-lordahttps://www.ducaplet.it/en/blog/eggs-for-fresh-pasta/https://www.ducaplet.it/en/blog/eggs-for-fresh-pasta/Whole eggs, freshness, yolk colour and pasteurised eggs in cartons: how to choose eggs for egg pasta, with the rule of one egg for every 100 g of flour.Mon, 14 Sep 2026 00:00:00 GMTJournalconsiglihttps://www.ducaplet.it/en/recipes/gnocchi-di-patate/https://www.ducaplet.it/en/recipes/gnocchi-di-patate/Homemade potato gnocchi, ridged on a fork and dressed with butter and sage: the right potatoes, as little flour as you can, a quick dough and the tricks.Sun, 13 Sep 2026 00:00:00 GMTRecipesgnocchihttps://www.ducaplet.it/en/technique/using-a-pasta-machine/https://www.ducaplet.it/en/technique/using-a-pasta-machine/Everything about the roller machine in one place: how to use it, which setting for each shape, how to clean it and what changes from the rolling pin.Wed, 09 Sep 2026 00:00:00 GMTTechniquehttps://www.ducaplet.it/en/recipes/tagliatelle-al-ragu/https://www.ducaplet.it/en/recipes/tagliatelle-al-ragu/Real tagliatelle al ragù from Romagna: egg pasta rolled by hand, cut 7 to 8 mm wide, and a beef and pork ragù simmered slowly for three hours.Sun, 06 Sep 2026 00:00:00 GMTRecipestagliatellehttps://www.ducaplet.it/en/recipes/strozzapreti-alla-romagnola/https://www.ducaplet.it/en/recipes/strozzapreti-alla-romagnola/Homemade strozzapreti romagnoli made with nothing but flour and water, rolled between your palms and dressed with a sausage and tomato sauce.Tue, 01 Sep 2026 00:00:00 GMTRecipesstrozzapretihttps://www.ducaplet.it/en/recipes/passatelli-in-brodo/https://www.ducaplet.it/en/recipes/passatelli-in-brodo/Homemade passatelli in brodo with breadcrumbs, Parmigiano, eggs and nutmeg: the Romagna recipe, made with the iron or with a potato ricer.Thu, 27 Aug 2026 00:00:00 GMTRecipespassatellihttps://www.ducaplet.it/en/blog/christmas-in-romagna-menu/https://www.ducaplet.it/en/blog/christmas-in-romagna-menu/The traditional Romagna Christmas menu: cappelletti in capon broth folded as a family, the classic main courses, the ciambella and how to plan ahead.Wed, 26 Aug 2026 00:00:00 GMTJournalstagionihttps://www.ducaplet.it/en/recipes/cappelletti-in-brodo/https://www.ducaplet.it/en/recipes/cappelletti-in-brodo/Cappelletti romagnoli in brodo the way we make them in Rimini: a filling of roast meat, ricotta and Parmigiano, folded by hand and cooked in capon broth.Sat, 22 Aug 2026 00:00:00 GMTRecipescappellettihttps://www.ducaplet.it/en/recipes/lasagne-verdi-alla-romagnola/https://www.ducaplet.it/en/recipes/lasagne-verdi-alla-romagnola/Homemade lasagne verdi from Romagna: green spinach pasta sheets, beef and sausage ragù, béchamel and Parmesan in seven thin layers, baked until golden.Sat, 22 Aug 2026 00:00:00 GMTRecipeslasagnehttps://www.ducaplet.it/en/recipes/tagliolini-al-burro-e-salvia/https://www.ducaplet.it/en/recipes/tagliolini-al-burro-e-salvia/Homemade tagliolini with butter and sage: a very thin egg pasta sheet cut at 2 to 3 mm, browned butter, sage and Parmigiano. With truffle, if you like.Mon, 17 Aug 2026 00:00:00 GMTRecipestagliolinihttps://www.ducaplet.it/en/recipes/piadina-romagnola/https://www.ducaplet.it/en/recipes/piadina-romagnola/Homemade piadina romagnola with flour, lard, water and salt: the original recipe, cooked on the testo, thin Rimini style and thick Cesena style.Sat, 08 Aug 2026 00:00:00 GMTRecipespiadinahttps://www.ducaplet.it/en/blog/which-flour-for-fresh-pasta/https://www.ducaplet.it/en/blog/which-flour-for-fresh-pasta/Farina 00, farina 0, semola rimacinata, soft or durum wheat, W strength and protein: which flour to use for egg pasta and which for dusting.Wed, 05 Aug 2026 00:00:00 GMTJournalconsiglihttps://www.ducaplet.it/en/recipes/maltagliati-con-i-fagioli/https://www.ducaplet.it/en/recipes/maltagliati-con-i-fagioli/Maltagliati con i fagioli the Romagna way: pasta offcuts cooked in a thick borlotti bean soup with soffritto, rosemary and pork rind. Our family recipe.Sun, 02 Aug 2026 00:00:00 GMTRecipesmaltagliatihttps://www.ducaplet.it/en/recipes/ravioli-di-ricotta-e-spinaci/https://www.ducaplet.it/en/recipes/ravioli-di-ricotta-e-spinaci/Homemade ravioli di ricotta e spinaci: fresh egg pasta, a dry filling sealed without air, dressed with fresh tomato or butter and sage.Mon, 27 Jul 2026 00:00:00 GMTRecipesraviolihttps://www.ducaplet.it/en/blog/common-fresh-pasta-mistakes/https://www.ducaplet.it/en/blog/common-fresh-pasta-mistakes/Pasta sheets that tear, tagliatelle that stick, overcooked pasta: the ten most common homemade sfoglia mistakes and a practical fix for each one.Mon, 20 Jul 2026 00:00:00 GMTJournalconsiglihttps://www.ducaplet.it/en/technique/pasta-making-tools/https://www.ducaplet.it/en/technique/pasta-making-tools/Tools for homemade sfoglia: wooden board, long mattarello, pasta wheel and passatelli iron. What to look for before you buy them.Fri, 17 Jul 2026 00:00:00 GMTTechniquehttps://www.ducaplet.it/en/technique/storing-and-drying-fresh-pasta/https://www.ducaplet.it/en/technique/storing-and-drying-fresh-pasta/How to keep fresh egg pasta in the fridge and the freezer, how to dry it at home without risks, and the hygiene rules for cappelletti and filled pasta.Mon, 13 Jul 2026 00:00:00 GMTTechniquehttps://www.ducaplet.it/en/technique/pasta-thickness-by-shape/https://www.ducaplet.it/en/technique/pasta-thickness-by-shape/Thickness and cutting sizes of the sfoglia for every Romagna shape, from tagliatelle to cappelletti and garganelli: table, how to measure, machine settings.Thu, 09 Jul 2026 00:00:00 GMTTechniquehttps://www.ducaplet.it/en/blog/romagna-food-festivals-calendar/https://www.ducaplet.it/en/blog/romagna-food-festivals-calendar/An indicative calendar of the Romagna sagre and feasts devoted to sfoglia, cappelletti, passatelli and piadina, month by month, with advice for going.Mon, 06 Jul 2026 00:00:00 GMTJournalsagrehttps://www.ducaplet.it/en/technique/rolling-pasta-by-hand/https://www.ducaplet.it/en/technique/rolling-pasta-by-hand/How to roll the sfoglia with a long mattarello the way Romagna azdore do: posture, the disc, rolling and unrolling, even thickness and how to fix tears.Mon, 06 Jul 2026 00:00:00 GMTTechniquehttps://www.ducaplet.it/en/technique/pasta-dough-basics/https://www.ducaplet.it/en/technique/pasta-dough-basics/The Romagna sfoglia dough step by step: one egg per 100 g of type 00 flour, the well, the rest, and how to fix dough that is too dry or too wet.Thu, 02 Jul 2026 00:00:00 GMTTechniquehttps://www.ducaplet.it/en/blog/who-was-the-azdora/https://www.ducaplet.it/en/blog/who-was-the-azdora/The azdora ran the farming household of Romagna: where the word comes from, what she did, why the sfoglia was her daily rite and what remains of her today.Wed, 24 Jun 2026 00:00:00 GMTJournaltradizionehttps://www.ducaplet.it/en/blog/cappelletti-vs-tortellini/https://www.ducaplet.it/en/blog/cappelletti-vs-tortellini/Cappelletti from Romagna and tortellini from Emilia side by side: shape, filling, size, home towns and broth. How to tell them apart at a glance.Fri, 12 Jun 2026 00:00:00 GMTJournaltradizione