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making fresh pasta, North Itialian style?
A while ago (hell - it's a year) I posted a question
about pasta making. I'm still failing. Has anyone been to Northern Italy (e.g. Florence, but I imagine Tuscany in general) enjoyed the local soft-textured pasta, then returned to dear old Blighty, and *successfully reproduced the pasta at home* ? I have one of these: http://www.sharpknives.com/gourmets_...ta_machine.htm Which should help with part of the processs. Yours in hungry anticipation... BugBear |
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