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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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