Making Fresh Pasta

If you have only had dried pasta from a box, fresh-made pasta will surprise you! The tastes are worlds apart. It only takes a few simple ingredients but you do need the right equipment – mainly some way to roll out the pasta very thin and evenly.

I use a Marcato Atlas machine, made in Italy. Experienced pasta makers just use a rolling pin but I need the help of a machine to get it thin enough. My machine also has sharp cutting attachments to cut thin strips, which is very helpful.

Here is a classic egg pasta recipe with good instructions.

I have been making pasta for years but a friend thought it was too complicated. So we had a 'Pasta Day' where I showed her how easy it was! Here are some photos of our pasta fun.

After making the pasta and rolling it out smooth and thin we made noodles. Some wide

And some thin

It helps to have a friend!

Then put them on a drying rack to make room to make the next pasta

Ravioli!

The last kind we made is what I think is the prettiest pasta of them all. To make this we rolled the pasta dough extra thin then put fresh herb leaves on one half and folded the plain half over it. Then rolled it again at a thicker setting to press it out evenly. We used cilantro leaves but I've also made it with Italian parsley.

To show off the herb leaves I like to make “free-form lasagna” where you cut the pasta into squares (about 4 inches square, they don't have to be exact) and quickly boil them. This is served in individual portions, layering the pasta with a sauce and some grated Parmesan cheese on top. No baking, just served freshly cooked. It is a wonderful meal and your guests will be impressed!

Of course there are hundreds of ways to cut or shape your pasta. And yes, the machine can be a bit expensive (unless you use a simple rolling pin) but I think it is a good investment!