My Attempt at Handmade Pasta

Yes­ter­day was pas­ta night in my cook­ing class at the Restau­rant School. For starters, I learned that I need to be more con­fi­dent in my mea­sure­ments when mix­ing wet and dry ingre­di­ents. I’m lucky that the teach­ing staff showed me the error of my ways and sal­vaged my dough.

The over­all lev­el of dif­fi­cul­ty isn’t par­tic­u­lar­ly high, but if you’re try­ing to make any sig­nif­i­cant amount of pas­ta for a big meal, you might think twice. I learned that a lot of effort goes into mak­ing a pound of pasta.

Home­made pas­ta is per­fect if you’re cook­ing for your­self or for date night. There’s a notice­able dif­fer­ence in the fla­vor and tex­ture than store bought mac­a­roni. Whip up a quick pesto and you have a deli­cious meal!

(Red wine, brought by class­mates, is a great companion!)