Making fresh pasta is surprisingly easy
Chef had already started the bolognese (lean beef, tender veal, pork, slab bacon, carrots, onions, garlic, spices, milk, a bit of tomato paste, and a splash of white wine), so all we had to do was prepare the pasta. I like to think of myself as a fairly decent home cook, which is to say I can fry an egg, grill a steak, and I’ve never accidentally poisoned anyone (yet). But despite my Italian roots and ability to brown a mean meatball, I’ve never attempted fresh pasta. It always seemed super intimidating, all those delicate noodles and fancy machinery.
But all you have to do is mix flour, eggs, and water, form a dough, knead it until the gluten starts to come together in a slightly sticky, just barely rubbery ball, and then pass it through a pasta machine until it’s thin enough to portion (we used an electronic machine, but Tesar swears by his manual hand crank). Either way, it’s just barely more labor intensive than boiling the dry stuff and a helluva lot more impressive.