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Fresh Pasta 101
Anyone who has ever tried fresh pasta in comparison to dried knows the huge difference in texture and flavor. But with all the mixing, kneading, and drying, it never seems to be a simple process.
So when David Hagedorn spent the day with "The Glorious Pasta of Italy" cookbook author Domenica Marchetti, we were impressed with his report. Her tutorial for fresh pasta was not only easy, but incredibly straightforward too. And with a recipe for basic pasta, David concocted some incredible dishes like Roasted Brussels Sprout Agnolotti, and Saffron Fettuccine with Figs and Cambozola Sauce. We think a pasta party is in order.
What took me so long to make fresh pasta? from the Washington Post
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Tags: what we're reading, washington post, pasta, pasta 101, fresh pasta,
Jill Danielle Fisher
Beginning her journey in Pittsburgh, Jill started cooking before she could even reach her mother's countertop. When she's not testing out recipes on her willing, and hungry friends she is most likely buried in a book. Follow her: @JillDanielle
Comments (1)
8 months ago Naranj
Thank you very much Jill,for sharing such wonderful article..
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