Like most Italian people who cook, I often make my own. Fresh pasta is a completely different product from ‘regular’ dried durum wheat pasta, the one sold in every supermarket; and it is infinitely better than store-bought fresh pasta, unless of course you have a good pastificio artigianale down the road. For these reasons, if you have never eaten it, you really should give this (or any other recipe) a try. Once you learn the basics, it is easy to make: I have tested this on a few friends, who asked me to teach them how to make pasta: they could not believe the sumptuous dish of pappardelle al ragù we produced after a mere couple of hours work.
March 28, 2011
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