Stone-Milled Egg Pasta Mechanics

Fresh egg pasta of northern Italy, rolled into sheets by hand with a wooden mattarello, made here with stone-milled wheat from around Berlin. It explains why bran-rich flour drinks more liquid, reports that yolks alone raise the dough's stiffness from 28.48 to 117.05 kPa, and follows kneading and rolling by hand. It buys the flour from regional mills, never says where the eggs come from, wanders into wheat genes, fertiliser and combine harvesters, and drops many figures, among them harvest moisture, dough temperature and hand pressure.