Even though I can never resist handmade pasta on a menu, it’s only once or twice a year that I actually clear off my countertop and screw in the pasta sheeter attachment on my KitchenAid to make a batch at home, myself.
Because while it’s not a complicated process to make your own pasta from scratch, it is a production.
Like making bread, there’s just no getting around the fact that it’ll take an entire afternoon to make. And that’s just for the pasta, itself. Add on another hour or two for the sauce, and, well, you see what I mean.
So, for my annual — or bi-annual — undertaking, I figured I’d attempt a recipe by a chef with such prowess with Italian food that she’s won two Michelin stars and countless other accolades.
Her book, “Pasta: The Spirit and Craft of italy’s Greatest Food with Recipes” (Ten Speed Press, 2021), of which I received a review copy, was co-written with Talia Baiocchi, founder of the media brand, Punch.
The book will guide you through making most every kind of pasta dough and shape imaginable, and show how to spotlight them in both regional classic and modern classic dishes.Read more