Staccato Pasta

Applying espresso layering to pasta

Robert McKeon Aloe
3 min readDec 4, 2021

I have been making staccato espresso for a few years, and I decided to apply the same concept to pasta. In espresso, I sift coffee to make three layers of fine, medium, and coarse grounds. Then I layer these for a better shot. Could I do this with pasta too?

When I make pasta at home, I use semolina and 00 flour together. Semolina is coarse flour, and 00 is fine flour. So I tested this out by making separate dough balls.

Then I cut them to equal weights.

I used a pair of fine and coarse dough balls, and I made the long sheets of pasta.

Then I put the finer flour sheet on top of the coarser sheet, and I stretched it out to size.

I let dry a little, and then I ran the sheet together through the finest setting on the roller.

The staccato pasta was more tender than usual, but visually, it looked the same. I didn’t notice a particular texture, but it felt more delicate. I don’t think I would do it again, but I enjoyed trying something strange.



Robert McKeon Aloe

I’m in love with my Wife, my Kids, Espresso, Data Science, tomatoes, cooking, engineering, talking, family, Paris, and Italy, not necessarily in that order.