The Way We Roll: Pasta Al Mattarello

How We Make Pasta at Rossoblu: Al Mattarello

If you’ve eaten pasta at Rossoblu, you’ve tasted the thing Steve cares about most: dough rolled completely by hand, the way he grew up seeing it in Bologna.

Steve spent a lot of time watching the women in his family make pasta al mattarello — long wooden rolling pin, wooden board, no machines. The motion is very specific: steady pressure, a rhythm that’s slow and intentional. It’s muscle memory, tradition, and repetition all rolled into one. Today, he still does it the same way at Rossoblu. I like to think of it as his daily meditation session.

Both the mattarello and the board are made from birch and imported from Italy. We import our tools from this store in Bologna, Taglia Pasta. Wood on wood gives the pasta dough a texture that you can’t get from machines. A texture that helps sauce cling to every ribbon, twist, and fold of the pasta.

Want to Try It Yourself?

As part of the Supper Club, we’re offering $50 off our pasta class, where Steve teaches you exactly how he rolls, stretches, and shapes pasta by hand. No shortcuts, no machines. Just the real technique. Just email us at events@rossoblula.com.

If you’ve ever wondered why our tagliatelle or tortelloni taste the way they do, you can find out yourself firsthand.

A presto,
Dina & Chef Steve

ROSSOBLU SUPPER CLUB PLAYLIST JAN 2026

This playlist is shared from one of our favorite aperitivo spots in Bologna, Fior di Sale