Here is a glimpse into my psyche that you definitely didn’t ask for: Fresh pasta makes me self-conscious. Without the proper equipment or specialty ingredients, I thought making and shaping pasta dough from scratch was entirely out of my league. “I learned how to make fresh pasta by hand from my grandmother, who grew up on a farm in Calabria,” says Roberto Aita, chef-owner of the Italian trattoria Aita in Brooklyn. There’s beauty in imperfect things you can make by hand.”That’s the only real challenge in making fresh pasta at home: to learn to trust your hands. Pick your doughSome fresh pasta recipes call for specialty flours, like semolina or 00, to nail the flavor and chew of a restaurant-quality noodle.
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