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No Need for a Pasta Machine

By • April 20, 2012 • 3 Comments

My first trip to Italy brought me to the charming, Renaissance streets of Florence. There, I lived my dream: to learn Italian and to cook Italian food. Mornings were filled with language classes taught by my quirky, Tuscan professor, while afternoons were filled with cooking classes in an open, breezy kitchen. I learned everything from how to make minestra di piselli e ricotta (one of my favorite recipes and a definite crowd-pleaser) and stuffed squid to biscotti and panna cotta. And, of course, I learned how to make fresh pasta. But, instead of using a pasta machine, I was taught how to roll pasta by hand to form paper thin sheets of dough which would then be hand cut into maltagliati. 

Cook's Illustrated shows us how to do just that: make fresh pasta without a machine. Their step-by-step guide, from making a dough with extra olive oil and egg yolks to shaping the dough into farfalle, garganelli, and maltagliati, is comprehensive and full of useful tips. Toss your handmade pasta with sardines, fennel and tomato or add it to a minestra, and you will have yourself a delicious weeknight meal.   

 

Fresh Pasta Without a Machine - Cook's Illustrated

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Comments (3)

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over 2 years ago Vegan Thyme

For a year now, I've procrastinated on buying a pasta machine. Turns out I don't need one! I'm so excited to give this a try because there is nothing better than fresh pasta

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over 2 years ago Sagegreen

Thanks for the inspiration! I am going to Tuscany next month for some mini pasta-making classes and have just started a little Italian for the trip, probably just an appetizer for more travel later.

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over 2 years ago Tracy A.

I do love my pasta machine - I must say - however, I love homemade pasta just about more than any other homemade food - store bought does not even come close to the flavor and texture - I think that I need to make some today!