30 Minutes vs. 3 Hours: Same Name, Different Dish
Seared or pale, red wine or white, milk or none — eight chefs disagree on nearly everything, and simmer time alone splits by a full order of magnitude, 30-60 minutes against 3-5 hours.
Utensils
Pasta machine (for fresh pasta)
Rolls fresh pasta to a consistent thickness. Worth it if you're going to roll your own tagliatelle for bolognese.
Typical products
- Imperia manual pasta machine R-220
- Imperia pasta machine SP-150
- Marcato Atlas 150
Sources and usage
- Tomomi Ogura Source verified evidence
- Fabio Partly unverified evidence
“Source verified” means it was seen in a video or the chef’s own posts. Unverified items are editorial guesses and imply no endorsement or partnership.
Styles that use it
Next to this one
Of These Two Chefs, Only Fabio Publishes a Dough Ratio
Tomomi Ogura names his flours on note but never gives the ratio. The only dough you can actually copy is Fabio's — 100g 00 flour, 2 egg yolks, a little egg white, 2g salt, 10cc olive oil.