Pappardelle Pasta

If someone had told me years ago how easy it was to make your own pasta, I might have been doing this longer! Especially having a pasta maker. After making tagliatelle without a machine, and now making a similar type of pasta in this recipe, I can honestly say the machine is so much better. It takes less time and less grunt work. Using semolina flour to keep the pasta from sticking to itself was also a great idea. I got that idea from a Food and Wine article on making pasta. You don’t notice it in the end product, but it makes the pasta easier to work with.

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A bonus to the easy pasta–it also didn’t take very long to make it. The “rest” times were handy for me to work on other tasks, and they were only about 30 minutes each, so no big deal. If nothing else, you have time to clean a bit as you go, or make the sauce during the downtime.

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