Whether you're talking tagliatelle, ravioli, pappardelle, or tortellini, fresh pasta is just better. Certain brands of dry pasta can be very good, but the fresh stuff is different. It has a deeper ...

Fresh pasta is quite fun to make, especially if you have a few extra hands to help manage the long sheets as you are rolling and cutting them. Since flour and eggs both vary widely, you’ll need ...

Roll the dough into a rectangle that is about 5mm/¼in thick. Feed the pasta through a pasta machine on the widest setting. Fold and feed through again. Repeat the process four or five times.

Role the dough into desired shapes and sizes cannelloni, ravioli, thin noodles etc and enjoy a fresh and homemade pasta. Add water, a little at a time, to knead into a stiff dough. 3. Rest the dough, ...

So let's talk about spinach pasta. We are gonna blend spinach and eggs together. Ends up making a really beautiful bright green dough. We are kind of basing this recipe off of traditional lasagna ...

Cover with a cloth and leave to rest for 15–30 minutes. Divide the dough into quarters. If you have a pasta machine, put the dough through the rollers gradually, starting with the thickest ...