Rivali della pasta

Paolo arrives at his first beginner pasta class full of energy and eager to make more pasta than anyone else. Quiet, precise Aya chooses a place by the window and aims for perfect pasta rather than fast pasta. When Paolo rolls his dough too hard and fast, it becomes thin, torn and full of holes. Aya, afraid to push, leaves her dough thick and heavy. The chef stops the class, shows their two extremes, and asks them to work together with one ball of dough.

Side by side, Paolo shows Aya how to use more strength without losing control, while Aya teaches Paolo to roll slowly, turn the dough and keep it even. As they talk, they realise he always hurries and she always fears mistakes, and that good pasta is “in the middle”. Their dough becomes smooth and thin without holes, and the chef declares it ready for carbonara. Together they cut the pasta into ribbons and cook a classic carbonara with guanciale, eggs, pecorino and pepper—no cream—discovering that the best pasta, and their new friendship, come from balance.