I know, it’s not pastry. And no, for those of you who remember the 80’s, I’m not planning on making any of those dessert pastas that were all the rage back then: chocolate lasagna, blueberry tortellini, raspberry ravioli with white chocolate crème Anglaise…what a nightmare all that was. Nope, this week it’ll be standard homemade egg pasta. Sure, it’s a savory item, it isn’t even baked, but it does start out as a dough. Its preparation also employs a lot of the same equipment: a bowl and a big ol’ rolling pin. Believe it or not, you don’t need a pasta machine to make great pasta. In fact a lot of purists out there (most of them Italian) don’t think it’s possible to make great pasta WITH a pasta machine, but more on that later. As far as ingredients go, all you need is:
The freshest possible eggs
The freshest possible flour
That’s pretty much it. I’ll get into the actual recipe a little later or tomorrow, depending on how much work I can get done. More soon.