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 ...

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.

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 ...