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Really worth the effort…

March 18, 2012

We got out the pasta-making machine last night. Of course you can make your own pasta without a machine, it’s just a lot of rolling. With or without a machine, there’s nothing that can compare with fresh-made pasta. If you haven’t tried it, you really should.

I won’t include a recipe here for the noodles themselves. Maybe next time. I will however say that my pasta chef (Teresa) finally found the proportions that really worked–four eggs to three cups of flour. And it makes a huge difference if you can find semolina flour. The wheat is grown on the Canadian prairies, the flour is apparently readily available in Italy, but I’ve yet to find any here on PEI (the small bag we’ve almost finished came from Toronto).

Tomorrow I’ll post the recipe we used with this pasta–tagliatelle with smoked salmon and cucumber.

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