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’. Continue reading