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Article: Pasta-making may tangle you up at first. But you'll soon get the hang of it. (includes recipes)
- Article from:
- Sunset
- Article date:
- March 1, 1985
CopyrightCOPYRIGHT 1985 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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You must have noticed that pasta--once a faintly comic, faintly ethnic vaudeville turn among foods--has become a class act. The noodle, at last, is nouveau.
One reason: the varied shapes that were sold only in Italian specialty markets can now be found almost everywhere. Another: readily available, reasonably priced pasta machines make it possible to produce your own fresh pasta. The first attempts may tangle you up like Laocoon and his serpents, but you'll soon get the hang of it. (The hang, or rather the drape, is one of the keys to success.)
PArt of the popularity is that pasta tastes good with such an amazing range of sauces. Familiar tomato-based ...