There is absolutely no equivalent to freshly made pasta. After you try it, you will be spoiled — the dried boxed or even commercially made frozen “fresh” pasta will not do. Unless you’ve had it fresh, you’ve never really tasted pasta. The noodles take on a life of their own, and will not settle for being a mere vessel for tomato sauce. They are good enough to eat with just a little olive oil and and salt and pepper — but the addition of nice veggies and a little Parmesan Reggiano never hurt either.
This recipe can be rolled out by hand if you dare choose, but the instructions are for a hand-cranked or automatic pasta roller. I use the pasta roller attachment on my stand mixer, but I cut the noodles by hand. I like the rustic nature of imperfectly cut pasta.
This article appears in Jul 29 – Aug 4, 2010.