(From How to Cook)

This one is pure pasta eaten and savoured for its own sake with the minimum amount of adornment – just a hint of garlic, chilli and olive oil.




(submitted by Sir Oliver, adapted from Joy of Cooking)

(Photos by Aiko)



Most of us are familiar with pasta in its dried form, usually as macaroni or spaghetti. While convenient and fine tasting, if you feel adventurous fresh pasta is worth the extra time and effort. It has a special taste all its own and if made correctly it gives you an exciting sense of accomplishment. Today we’re going to make fettucine–thinner but wider than spaghetti. (more…)