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Pasta

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top 1000French
French

By Damien Pignolet

Published 2005

  • About

I always keep sheets of homemade pasta [once dried - it can be stored for months] on hand for making lasagne or cannelloni, both of which are in the oven in little more time than it takes to make the béchamel sauce.

Fresh pasta is exciting and easy to make, with a lighter texture than the dried version. The only essential piece of equipment is a pasta machine, which will last a lifetime. The cut lengths of pasta can be dried, or in some cases frozen for later use. Filled fresh pastas, such as ravioli, hold a particular challenge, but the result is so superior that it’s worth the effort - and the process can be streamlined if a few people work together.

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