I’m generally an adventurous cook, willing to take a stab at most any new recipe and, if I fail, simply serve it to my guests with an apologetic laugh. But there are a few things I’ve long been leery of attempting: pizza, duck confit, and home-made pasta.
I tried making pasta several years ago, but it was pretty much a disaster—tough and almost inedible. My problem, I now realize, was that I tried to roll it out by hand, a technique probably best left to Tuscan nonnas and their progeny.
Our friends Nancy and Steve here in Hilo, however, have a pasta machine, and after watching Steve mix, knead, roll out, and cut a batch of tagliatelle one evening (which was scrumptious!), I decided to borrow their machine and give home-made pasta another try.
my finished product—fettuccine!
Steve recommended the recipe and technique in Giuliano Hazan’s book The Classic Pasta Cookbook (yes, he is the son of the renowned cookbook author, Marcella Hazan), which I followed. (This recipe serves six, easily.)