Pasta

When pasta is concerned, I prefer to keep it simple. Garlic and olive oil or a pomodoro sauce is every bit as satisfying as more complicated or luxurious preparations, especially if perfectly prepared. Putting some extra effort into making your own pasta is a quick way to take your cooking to a higher level and get more interesting results. Making pasta, like anything handmade, requires learning the “feel” throughout the process, and it was a challenge to offer precise measurements via written recipes. However, unlike bread, which has an active yeast variable, pasta dough is a relatively predictable dough and is easily mastered by a home cook with a little practice.