By Jeremy Round
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.
Most of the best Italian recipes agree