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Article: THE JOY OF PASTA STARTING WITH JUST A FEW BASIC INGREDIENTS, YOU CAN FASHION A VARIETY OF SHAPES, SIZES AND FLAVORS BY HAND.(FLAVOR)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- January 21, 1996
- Author:
CopyrightCOPYRIGHT 1996 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. 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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Byline: JERRY CRONIN, SPECIAL TO SUNDAY FLAVOR
MAKING PASTA at home is easy. You don't need a machine, a fancy roller or a bagful of hard-to-find ingredients.
With 2/3 cup flour, a pinch of salt, an egg, a rolling pin and a sharp knife, you have the basis for fettuccine Alfredo, chicken ravioli in pesto sauce or any number of pasta dishes known around the world.
Whole supermarket aisles, indeed, are devoted to convenient, pre-packaged pastas in every form imaginable. But making pasta is fun.
You can experiment with shapes, such as spaghetti strands and ravioli squares; flavors, such as spinach or herb; and flours, such as buckwheat, ...