Linguinara

Authentic Homemade Orecchiette

Orecchiette means “little ears,” and once you shape your first batch, you will understand the name immediately. They are small, cupped disks of semolina dough that catch sauce beautifully. This is one of my favorite pastas to teach because it looks impressive, but it is made with the simplest dough...

00 Flour vs. Semolina for Homemade Pasta

If you have ever stood in the flour aisle holding a bag of 00 flour in one hand and semolina in the other, welcome. This is one of those little Italian kitchen questions that seems simple until you actually start mixing dough and realize flour is not just flour. In my family, the choice was always...

7 Fresh Pasta Dough Mistakes (and Easy Fixes)

Fresh pasta has a funny way of making you feel like you did something wrong when really it just needs a tiny course correction. My grandmother used to say, “The dough tells you what it needs.” And she was right. When you know what to look for, the fixes are usually simple: a sprinkle of flour, a...

Fresh Egg Pasta Dough (2 Ingredients)

There is a particular kind of quiet pride that comes from turning two simple ingredients into silky, golden pasta. In my family, fresh egg dough was Sunday-dinner magic: a floury table, a fork clinking against a bowl of eggs, and hands that somehow knew when the dough had “had enough.” If you have...

About Clara Romano

Ciao, I’m Clara Romano , and I’m so happy you’re here. Linguinara started the way a lot of good pasta starts, with a little flour on the counter, a pot of salted water coming to a steady boil, and someone in the kitchen saying, “Taste it again, it’s not ready yet.” For me, that someone was usually...