The feeling of failure in the kitchen has never been quite so great as when you go to the effort of making fresh pasta dough… kneading it… resting it… rolling it… cutting it… cooking it… and then realising that it’s quite possibly the most awful pasta you’ve ever tasted in your life. You’ve tragically also gone and put this on a plate for your family, who funnily enough are dodging eye contact with you for fear of having to speak and admit that what you’ve dished up is pretty much inedible. Aaaargh, all that hard work for nothing!
So, having attempted fresh pasta with my pasta machine a handful of times before, with little success, this was my first attempt using a recipe (along with a number of invaluable tips for technique and procedure) from John at ‘From the Bartolini Kitchens’. Please link through here to his ‘Mom’s Pasta Dough’ recipe and then also to his post for ‘Home-Made Fettucine, Linguine, Capellini’ for several variations of what to do with the dough once it’s ready to be rolled. John’s blog, which was started back in 2010, is a treasure trove of Italian family recipes, stories and travels that truly delight the senses. If you haven’t already paid him a visit, please do so soon, as you’ve really been missing out!
Now I’ll admit that there is certainly much room for improvement with my pasta technique and I’m sure there must be a way of keeping the flour from dusting the entire kitchen in the process, however the flavour of this pasta really was spectacular… silky and smooth… so if that improves even a little over the coming months/years, this home-made pasta really will be ‘out of this world’! I send heartfelt thanks across to John in Chicago for his wonderful posts and also for his very kind encouragement to push beyond my previous failures!
This is one happy girl, breathing a sigh of relief that her pasta finally worked…
Half of the linguine was cooked for our dinner last night and the other half has been frozen for another night… hmmm, I’m already tempted to pull it out of the freezer tonight! This pasta is such a delight to eat and sooo much better than the fresh pasta you can buy from the supermarket. Now I know what I’ve been missing out on! Grazie mille John!
* Please visit John (and Zia) at ‘from the Bartolini kitchens’ for the original recipe for this fabulous pasta dough and also for a great many more delicious recipes and stories.