What You Need to Know
Spianatura involves the progressive reduction of gluten network alignment through bidirectional compression, creating a smooth, elastic sheet with minimized residual stress. The technique prevents uneven hydration pockets that cause tearing during subsequent shaping.
Essential for producing delicate pasta sheets for tagliatelle, lasagne, and filled pastas where structural integrity and mouthfeel depend on precise thickness.
Key Parameters
Temperature
20°C
18°C - 22°C
Time
15 min
10 min - 25 min
Equipment
Mattarello (90-100cm length)Marble work surfaceLinen dough cloth
Steps
- 1.
Tagliatelle al ragù (Bologna): Creates optimal sauce adhesion surface
- 2.
Lasagne verdi (Emilia): Ensures even cooking through multiple layers
The Science
Primary Reaction
Gluten network realignment