15 Life-Changing Cooking Secrets You Can Learn From Italians

When it comes to making fresh pasta from scratch, the key is to get the dough as thin as possible (without it falling apart). You want the filling to shine, and you don't want to bite into a thick piece of dough that's hard to chew. A rule of thumb in Italy is you should be able to read a newspaper through the transparent dough. According to Giovanni Rana, the ideal thickness is between 0.2 and 0.4 millimeters.