The Case for Fresh Pasta
Written by Pat's Papers | Wednesday, 26 September 2012 8:08 AM
What took me so long to make fresh pasta? That’s the question writer and chef David Hagedorn asks himself in today’s Washington Post. And it’s a good one. Fresh pasta is relatively easy to make and is infinitely better than its dried counterparts. Hagedorn offers up some helpful tips along with his realization, like kneading the dough until it’s smooth and using your fingers to get rid of air pockets in stuffed pastas.
SOURCE: Washington Post
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