Pasta handmade

Fresh egg-enriched pasta forms a delicate foundation for a variety of dishes. Making the dough by hand gives you a sense of the correct flour-to-water

If our salute to the food carts of Portland, Oregon, taught us anything, it's that cooking in a scaled-back kitchen doesn't have to mean cutting corners. Rachael Grossman at the cart Artigiano wowed us with her method for making fresh fettuccine. Allowing the pasta to dry out before slicing it prevents sticking, makes for easy cutting, and yields noodles that retain their shape and bite during cooking.

This recipe uses our favorite multi-purpose pasta dough to hand make rigatoni and paccheri noodles that are perfect for hearty pasta sauces.

These pastas are too pretty to eat 😍 Follow @cookingwithfiona (https://www.instagram.com/cookingwithfiona) for more beautiful pasta creations!

Master 9 pasta shapes easily and professionally: Farfalle, Busiate, Gnocchetti, Penne, Trofie, Rigatoni, Foglie, Malloreddus, and Orecchiette.

You don't need fancy equipment to make homemade pasta. This recipe is made completely by hand!

I’m back with another instalment of this series that so many of you seem to love! Five pasta shapes all made entirely by hand - no tools… | Instagram

Welcome to our Becoming Series, where we highlight creative women and learn how they got to where they are. Here's Jennifer Tran!

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