The difference between fresh pasta, an honest pile of flour fused with a few cold eggs to form a resilient yellow dough, and store bought shapes punched dry with an instructional cooking time ranging from 8-12 minutes, is peace of mind. First, it’s the thought of something so unmistakably rustic that it must be homemade, coinciding with the thought that the substantial difference between the flavors of store bought and homemade is reason enough to do it yourself, even if it takes patience. Then, it’s the flavor of the pasta itself.
Here’s some dinnertime footage from last night’s pasta night:
2 1/4 cups of flour
a lil salt