Making pasta at home is easy and quick.
I have done the hard work of taste testing small variations in the recipe and techniques. For example using unbleached flour versus Semolina flour, using table salt versus kosher salt, and allowing the dough to rest versus using the dough immediately. In these pages, I hope to pass on what I have learned and some pasta tips on to you.
This site is written for the pasta beginner so the pasta adventure starts slowly with equipment and then moves onto ingredients. The next adventure stop is dough and then shaping. Finally the adventure ends with cooking. All that is left, it to enjoy the fresh pasta. After making a couple batches of pasta, you can explore further by experimenting with pasta variations.
Begin Your Pasta Adventure