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Egg and flour are the ingredients for pasta

Knead only with Grano Farina

Easy as farina e uovo

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There is nothing quite like fresh homemade pasta. It’s delicious and soul comforting, but what does it take? For Julia and Pino Ficara, owners of Rome cooking school Grano Farina, pasta making is serious business. And Julia has put in the hours, hundreds if not thousands, to becoming a master dough roller. I join Julia on a Trastevere rooftop to learn her story from training in Bologna to teaching in Rome. Pull up a chair and grab a pen and pencil as Julia shares her one-meter rolling pin stories and more. 

Pasta-tively amazing with Julia Ficara

Julia ficara kicks pasta butt.

In this episode

  • [01:28] Rolling pasta Julia Ficara
  • [05:41] Techniques, shapes and more
  • [15:11] Grano Farina school
  • [21:40] Pasta Grannies and pasta culturea

Julia and husband Pino created Grano Farina for serious lessons in serious cooking. Whether in Rome or not, you can sign up to learn more and for a tasty peek at what they do, please follow them on Instagram @GranoFarina.

Serious dough making.
husband pino at the stove.
guest Julia FIcara.
PHOTOS BY ERICA FIRPO

Will travel for art and food. For more than two decades, Erica has been bringing you Italy. As the voice behind Ciao Bella and Ciao Bella podcast, she immerses herself in the stories of contemporary Dolce Vita. She is an ongoing contributor to AFAR, Conde Nast Traveler, Fathom, Forbes, Hotels Above Par, Travel + Leisure, Washington Post and more.

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About Erica Firpo

Erica Firpo is an experienced travel and lifestyle journalist, and podcaster based in Rome. Italian and American, Erica gets to the heart of culture in Ciao Bella and more. She’s authored over a dozen travel books including Fodor’s, Insight Guides and Lonely Planet.

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