Italian cooking class shows how to savor fresh ingredients, homemade food (video)
There’s the recipe for fresh homemade pasta and then there are the unwritten secrets to getting it right.
Don’t mix the egg with the flour too vigorously — go gently and take your time, Piergiorgio Rosetti tells the novice pasta-makers gathered on a recent evening in the First Presbyterian Church kitchen.
How do you know when the dough is ready? It should be the consistency of bread dough, “not too hard but not too sticky,” he explains.
Are you a newspaper subscriber but you don't have a Digital Access account yet? https://secure.forumcomm.com/?publisher_ID=40&event=subscriber/lookup.
You will need your subscription account number and phone number. Not sure if you have an account? Email us at firstname.lastname@example.org and we can help you.