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Homemade Pasta 201

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Homemade Pasta 201

pastaguy | Jan 19, 2009 07:27 AM

For those on the board who helped me last time--a million thank yous.

I bought a pasta maker a few months back and, with the help of the new best recipe cookbook and the folks here, have essentially mastered the art of basic flour/egg spaghetti and angel hair. It still clumps a bit (that's probably because I don't separate the strands when I dry it before cooking, aka lazyness), and the dough is quite rich (anyone know what I'm talking about?), but I think that I've got the technique down.

I'm now looking for the 201 course--having taken the intro and enjoyed it, I'd love to take it to the next level. Does anyone have suggestions for appropriate next-level recipes (different doughs, flavors, or usages for a machine that rolls and cuts into the two thicknesses above?). Thought maybe spinach pasta, but then maybe not. Looking for suggestions.

Thanks.

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