Fresh Pasta

Preparation info
  • serves


    • Difficulty


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By Jeremy Round

Published 1988

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Most retail fresh pasta is a granular, compacted, wet-cardboard travesty (I know of only one truly excellent outlet in London: Lina’s in Soho). So real pastaphiles have no option but DIY.

In any case, making pasta is easy, satisfying and, contrary to what fancy kitchen shops would have you believe, needs no special equipment – just a little time and space. The results have a fine, slippery texture, a firm bite and incomparable flavour.

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