When I first attempted making Fresh Pasta I wasn't sure if I could do it?
After all its Fresh Egg Pasta, and it is made with Semolina, not the stuff from the box that folks reach up and buy, boil and toss with jar sauce and eat.
The majority of people, because of their busy lives, depend on the convenience of ready to cook or heat and serve foods. In the 80's fresh pasta was emerging as the hottest thing in the country.
To be able to say that the Pasta in your restaurant was made in house was a draw for those who either haven't experienced it or know what it's like to experience this simple but delicious food.
It took me some time and practice and eventually I could crank out a small batch in no time!
Please do not be discouraged If you don't nail this recipe and technique at first. It's worth the time and effort!
I will cover flavored Pasta in future posts.