A new homemade pasta restaurant opened in Higashiyama Gojo, where the owner, who trained in Italy, handmade his own pasta.
The handmade pasta is made with semolina flour and takes three hours to complete. By allowing the dough to rest for one hour, the moisture from the wheat and eggs is absorbed and the pasta becomes smooth to the touch. The pasta is then stretched by hand with a rolling pin, and the difference in thickness can be felt while eating it, which is another way to enjoy handmade pasta. The owner's love for pasta is evident in the fact that he spares no effort in this process, which has become rare even in Italy, the home of pasta.