Pasta

MAKING PASTA AND BREAD is very much alike. Each uses flour and water to make an inexpensive food that is enjoyed by all. In developing a pasta recipe for my classes, I wanted to create one that would be easy to roll out by hand (since many people do not have pasta machines) and delicious enough for people to want to make on special occasions.

A good noodle exhibits a slightly chewy or springy texture when eaten. The elastic texture is developed by kneading and rolling the dough. The same elasticity makes noodles difficult to roll out. Over the years, chefs have added butter, cream, oil, or extra egg yolks to help relax the dough, making it easier to roll.