 5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. Nate Whiting is the executive chef of Tristan restaurant in Charleston, South Carolina. He's also one of dried pastas biggest advocates - a 'fresh is always best' naysayer, if you will - and serves it every day at his restaurant in dishes like spaghetti with English peas, morel mushrooms, pickled ramps, thyme and oregano. "These days the use of dried pasta in professional American kitchens is almost always looked down upon, which has trickled down to home cooks as well," said Whiting. "Now, most self-respecting chefs consider it a short-cut. Dried pasta is thought of as bulk and infinitely inferior to its fresh cousin. However, I think it is one of the most misunderstood ingredients in the country. I think people just need to learn some of the nuances and how to use it correctly." Five Things You Should Know About Dried Pasta: Nate Whiting When mixed with cold water, the flour produces a strong and firm dough that holds up to proper cooking and saucing techniques. Whether it is industrial or artisanal pasta, I always look for durum wheat semolina." 2. Bronze die and slow drying Lower quality commodity pastas are often made using hot water, Teflon dies and industrial kilns, which speed production, decrease quality and increase profits. An easy test of the quality of dried pasta is to rub it between your fingers. Commodity pastas will be smooth and glass-like, while higher quality pastas will have a coarse surface, which will help to 'grab' the sauce. If you don’t start with great pasta, you will not make great food. Luckily, great pasta is only a little more expensive than average pasta, so you have no excuse not to cook the best." 3. It’s Italian fast food 4. Relatively Easy to Cook Stirring frequently and using abundant boiling water is your best bet to keep it from sticking. You can add oil if you must, but only a little. Cook it as much as you want to, but please don’t take al dente too literally, just be sure the white circle inside the pasta (animella) is no longer visible. Always lift the pasta out of the water and put directly into the sauce, which should be hot, where you will finish dressing it. Never dump it out or rinse it - this will rob it of all its starch. Pasta touches the water once, and waits for no one. Make sure your sauce is ready, and make sure everyone is at the table." 5. Some brands I like Industrial pastas: DeCecco, Barilla and Trader Joe's In the great pasta debate, where do you stand: Fresh or dried? Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down. |
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PASTA GAROFALO IS ABSOLUTELY MY FAVORITE!
NEVER HAD SOMETHING SOOOOO DELICIOUS!
Don't put any oil in your pasta water. IT can easily be shown with minimal science that it will only do 2 things- 1-the vast majority of the oill will simply float around and do nothing- eventually ending up in the sink. 2- the small amount that does actually stick to and permeate the pasta will act as a waterproof coating meaning that your sauce will not sitck as well since the starches will be trapped in the pasta ratehr than be free to interact with the sauce. Use oil in the sauce, or annoint your pasta with it after saucing, but never in the cooking water. All you need there is salt.
Nope, disagree 100% with the author. I wouldn't think of opening a box of pasta any more than I would consider getting sauce from a jar–ugh!.
I buy semolina in bulk and have 2 pasta machines – one with the discs to make all shapes and make gnocci by hand occasionally and ravioli.
no comparison to boxed.
The beauty of any food is that everyone has their own taste preferences and opinions. I personally like both fresh and dry equally for completely different reasons.
Not quite sure how he sees Barilla in the same league as DeCecco. Barilla tastes more like San Gorgio and Muellers.
NUmber 3, ITS CHINESE , explorers brought over from china, read your history books
Newman's, Barillo and Bertolli's sauces are great for the price. As for whole wheat, the 51% blend by Barilla is my go-to
If you think Barilla pasta is better than fresh homemade... write for a racing form or something. Yeesh! In Italy Barilla is only pretty good for a dried pasta. In the US, it's not; water, flour, production process, I don't know. It's just not the same.
Fresh pasta is flour, eggs, oil, 45 minutes and another world. Pasta is NOT food an ignoramus. Where the heck do these people come from? :-)
I know, I know, I'm a wet blanket here – but pasta is one of the main reasons americans have such high rates of diabetes. Eating massive amounts of processed carbs all at once is a horrible idea for your health. And the "lowfat" craze made it worse, making people think that eating a bunch of pasta is healthy because it doesn't have a lot of fat...
Pointing a finger at one thing and trying to blame that thing for all the woes in whatever topic without doing the research just doesn't make for a healthy mindset.
Actually, pasta made with egg and durham semolina is a healthy food for diabetics. Not only is this type of pasta full of fiber, but it's got a good balance of protein to non-fiber carbs.Fat isn't so much of a problem for diabetics; it's the carbs that get turned into fat that have to be watched. Balancing out carbs to protein, the right type of carbs, and all that, is trickier than it looks. People actually have to read the labels of their pastas to make sure they're getting durham semolina (hint, the blue box? not durham wheat). Then people need to control portion size and the sauce they put on that pasta (including checking protein to carb ratios) in order to balance into a healthy diet.
This cook (chef would make fresh) is an idiot. Fresh pasta is way better and I would never eat at a crappy establishment that can't take 15 extra minutes to make it from scratch. Terrible article...
Here, check out this fresh pasta coupon.
http://www.yougotrickrolled.com/
I didn't click on a "rick roll" website, that was funny (not really) a year ago. You are as dumb as the chef who uses dry pasta.
Yeah it was a dumb joke and was meant to be. So what. Lighten' up beotch and stuff your fresh pasta riight in your kiss hole.
Fuktard pasta moron. Go back to FOX entertainment news.
Yeah, and a year ago you were an epic idiot and a year later you still are.
Pasta is a food for ignoramus. All the nutrition has already been wrung out and to make the b i t c h taste good you have to put a lot of things in it. What a waste!
Articles like these are presented for consideration and alternate views. Not to be run through the hypocritical American Spell Check device or Opinion Machine. If you disagree with his opinion, it's awesome you share with us some ideas that conflict or that you've found to not hold up. Otherwise, you surf the opinion wave with embarrasing flaw- and we know what the opinion wave is made out of (think about the saying).
And if you want to know how Italy does it, research it. Google is pretty neat I hear.
Although I mostly despise what I read on the "opinion wave", especially specific topics that I am educated in, regional Italian cuisine being one of them. It is important to hopefully at least in one case make a positive influence. Spark their interest into researching something and educating themselves in an area they never thought twice about before. I for one picked up one small thing after sifting through posts.
For me, if the pasta doesn't hold up to the sauce there's not going to be a good dinner. Many times due to economic budgets it's always what's on sale. But, always stay away from the starchy pastas. Good pasta will leave the water almost as clean as when it was first dropped in the pot. If it comes out and you can't see the bottom of the pot cause the water is too cloudy with starch, never buy it again... I don't care if there giving it away with a coupon!
Alway remember, pasta is just a sauce delivery device. That's why I like to use Rotini.
I get your point, and I could not disagree more. The pasta is delicious in it's own right.
Agreed, cjc. They must be eating some 10 cent ramen or something cause pasta is delicious! Pasta, olive oil, and garlic is all I need. (Add parm and red pepper flakes and it only gets better.)
One pasta brand that I like that was not mentioned in the article is Rienzi. My pantry is currently stocked with Rienzi because it was on sale last week 10 for $10. The reason I like it is it does not break when cooking and the quality is consistent. I do like fresh pasta also of course, but with a busy work schedule, dried pasta is the way to go.
I recommend Mario Batali's advice for buying and cooking commercial dried pasta. I now pay much more attention to the cooking time given on the packaging. A QUALITY brand will be cooked properly (al dente) if you cook follow the instructions. I set a timer and taste it towards the end of the cooking process. It's good to undercook it by a minute in order to compensate for the cooking that will continue once the pasta is removed from the water.
In terms of texture, fresh and dried pasta are very different. I like them both. Another topic: egg based vs. water based. Both are delicious.
Nothing wrong with dried pasta, the trick is cooking it to the perfect texture. Al Dente, Dente meaning "tooth" should have a toothsome bite cannot be stressed enough. You do not want a plate of mush. Mouth-feel of perfectly cooked pasta combined with the correct sauce and correct AMOUNT of sauce, loose plate of pasta not tight and dry. Any Italian or Italian American who has had Thursday or Sunday spaghetti dinners all their life can reconfirm that it may seem simple, but its not as easy as you think.
The American alternative, a jarred sauce poured over a heap of overcooked mush, wow sounds appetizing to me.....
Not all Americans like jar sauce and overcooked mushy pasta. I for one only make sauce from scratch (with home grown herbs and tomatoes if making a tomato based sauce) and abhor mushy pasta – bleh.
For years and years I bought dried pasta for our family and then I recently bought the kitchenaid pasta attachments and now we eat nothing but fresh pasta !!! It's so good and the little bit of extra time that it takes to make my own pasta evens out in the end as it takes only a few short minutes to cook fresh pasta while dried pasta takes a lot longer.
Thanks, good to know, I've been conflicted about spending that much $$$ on the attachments.
I like dried frsh homemade pasta with Ragu. Baba booey, baba booey!
I love your name!
And I love yours!
"bronze extruder dyes"
Good grief! If you're going to be an author, learn the meaning of words! It's a "die" (a tool for making copies), not a "dye" (a colorant used to change the color of an object). Where the heck is the Editor!
If you've ever caught Mario Batali's "Molto Mario" (OK, OK, he's an over-exposed celebrity chef originally from the Pacific NorthWet, but he did hone his craft at small village restaurants in Italy), he always drains the pasta and adds it to the sauce a minute or so before the pasta is finished. "Here on Molto Mario, we always finish the pasta in the sauce." Of course his sauce is a little on the loose side so that the pasta may absorb the moisture.
But like all things in cooking, it's a matter of taste. :P
A South Carolinian named Whiting???? Not quite as authentic as a New Yorker named Salvatore. Newsflash to the non italians: salting your pasta water does one thing and one thing only: its wastes salt. It does nothing to flavor the pasta. Don't listen to non italians, no matter what culinary training they have! It would be like me telling a Puerto Rican how to make Arroz Con Pollo...I would never dare assume to. Whiting is no paisan!
Sorry but you're wrong. I've forgotten to salt water before when cooking pasta and it tasted much different. If you can't tell the difference, you aren't salting your water enough. You need a LOT of salt-more than you think is necessary. It won't make the noodles overly salty-they will come out perfectly seasoned.
As someone else mentioned, you are completely wrong about salting the water. You absolutely must salt the water. I too have forgotten to salt it, or have forgotten until the last couple of minutes and you can totally tell the difference in the taste. If you don't mind the taste of unsalted pasta, then don't salt the water, however, it really does make a huge difference.
I always prefer fresh pasta, but then again, on a trip to Charleston, I had dinner at both Tristan and the better-known and more widely honored McCrady's, and I preferred Tristan. So this guy must be on to something.
I find this all kind of sily – its making monument to a taste arbitraily chosen as the ideal.
I switched to whole wheat pasta and in time once I became accustomed to it I found I wasnt missing much if anything.
For good health everyone should consider weitching to some sort of healthy pasta.
The part about not draining the pasta is scientifically incorrect since the water has a uniform amount of starch and it makes no difference whether you lift it out or drain it into a colander. That advice is only good for messing up your kitchen and creating a watery dish.
I drain my pasta, and pretty thoroughly. As long as you get sauce onto it quickly, it's fine. Actually, better - as the pasta continues to steam, it wants to absorb moisture. The moisture from the sauce is flavored, and is absorbed by the pasta, thus flavoring the pasta. Oh, and if you make a Bolognese with ground beef (ala Americana,) don't brown your meat until it's like pencil erasers - even leave it a bit pink. it will continue to cook through as you simmer the sauce and ends up incorporating with the sauce a lot better. My two cents...
Bronze dye is what they spray on 20-somethings at the shore.
Stupid article...
Stupid comment...
Having lived in Naples, Italy for 3 years and having an Italian wife, dried pasta is what most Italians use. Very few dishes I've had use "fresh" pasta. To each their own I suppose.
Taking the pasta directly out of the water and into the sauce is a great way to have watery pasta. Send this guy back to cooking school.
I am so classy that even in college I always prepared my Kraft macaroni and cheese al dente. And, yes, unless you are talking gnocchi, dry is always the best.
i love it all...
Real home-made pasta is easy to make! Just put some flour in a bowl with a little salt, make an indentation and break an egg into it. Stir with a fork until stiff, then you can knead and slice it thin before boiling. Put a little oil in the water to prevent sticking. If it's too thin and you can't slice it, just drop dollops into boiling water. You won't want commercial pasta again!
Dried Pasta
Here ya go Margot.. Read this article about pasta.. Espically about the proper way to cook it.. I couldn't agree more.. But I loved your fresh pasta.. Delicious. :-)
Dad
Dude, learn the difference between a dye and a die.
I like both fresh and dried. Its just that with fresh, its a bit more difficult to cook.
when u taste the water, it should taste like the ocean. THAT MUCH SALT. also, RAO's sauce is the ONE. @ 9$ a jar though its a doozy.
I guess you don't have to be a good spellur (lol) to be a great chef. Pasta is extruded from a die, not a dye.
There is only one jar pasta sauce that is edible in the USA and that is Victoria's White Linen pasta sauce sold at COSTCO. All others taste like that typical American slop with oregano, which is an absolute abomination.
Remerber – You NEVER put oregano in a pasta sauce, only in a pizza sauce! That would be the same as putting peanut butter on a Texas steak, simply because they are both American!
Do you know of any online resources to know what traditional Italian cuisine is like, especially the do's and dont's?
Actually I make a great pasta sauce by adding fresh ground peanut butter and a good curry powder or curry paste to ground and diced tomatoes. Best on rotini or penne rigate.
Get over yourself, princess. Pasta is not an exclusively Italian cuisine and food is not static.
Oregano is a perfectly acceptable and often desirable herb and aromatic addition to pasta sauces in Italian-American cuisine. Not everyone lusts after the unbearable sweetness of some Italian sauces, and the bitterness of Oregano can act as a good complement to certain meats and tomatoes of different sweetness, and is almost a necessity in olive-heavy dishes.
I don't know a single Italian cook of any talent who honestly adheres to such silliness when the dish calls for an herb that would improve its flavor and structure.
The "right" herbs will vary from town to town, household to household in Italy itself. The general rule of Italian cooking- especially Italian-American cooking is use what you have that's the most fresh- meaning whatever you've got in your backyard garden firts, if not then whatever is in season at the farm stand, and lastly whatever you can get to make due at the grocery store that looks the least beat up and old. So if you have oregano groing in the backyard- use it! You won't want to go overboard with it though or it will become pizza sauce- I use just barely enough that I can begin to smell it, but I will use it if I have it. I actually prefer somethign a little milder like thyme or fresh parsley, but you do the best with what's available- THAT is what Italian cooking is really about- making the most out of what you've got. If you've got oregano, use it- but use it in reasonable proportion and combinations that work.
This guy is just wrong about some things. In Italian cooking, fresh and dried pasta are treated differently. They don't take the same sauces. So to say that chefs look down of dried pasta is ridiculous.
I don´t usually do pasta, but when I do it, I do Copy-Pasta. Stay saucy ny frrrienddd
As long as it's gluten free I don't care.
Dried and fresh pasta are not alternatives. They are essentially two different foods for different sauces and pasta dishes.
Food snoot alert!
How is it that I can crave linquini, but not spaghetti? Discuss amongst yourselves...
I crave pasta about 4 times a week, and it is always for a specific shape – I totally get it! I haven't voluntarily made spaghetti in years; rigatoni is another shape I could do without. A personal fav is penne with hot sauce and Parmesan cheese.
I have to agree with those who choose dried over fresh. I like my pasta al dente, and that's tricky to achieve using fresh pasta. Besides, why go to the extra trouble when good quality dried is so cheap? Of the supermarket brands, my personal fave is Ronzoni, though I'll take Barilla if it's on sale. The one brand I won't touch is Muellers. Not only does it have less flavor than the box it comes in, it somehow manages to jump directly from "still crunchy" to "complete mush" in about a nanosecond. Yuck!
pasta is pasta. buy chinese pasta
Egg noodles? Which when cooked is mushy garbage. How much of that crap can anyone eat?
top ramen
Winner!
Several years ago I learned to make fresh pasta at home, but while I do like to make the occasional fresh noodles for chicken soup (when I'm not in the mood for making matzoh balls) I generally only make pasta for ravioli. For everything else, the dried pasta is far superior – more shapes than I could ever hope to make in my kitchen, and much more convenient too. I really like a thin linguini (instead of spaghetti) and there's just no getting around the convenience and consistency of a box of Barilla. And of course there's no way I could make the mixture of rotelle, farfalle, gemelli and shells that I use at times, nor the jumbo shells that I stuff with a ricotta mixture and bake with sauce and mozzarella.
I make most of the fettucini, lasagna, and broad noodles that we eat. I use semolina and high gluten flour. Two to one in
volume. When we're in a hurry, last minute menu we use dried pasta.
random post about random stuff which seems to be the standard approach to comments on CNN
Never buy "fresh" pasta ("store bought fresh pasta" is an oxymoron). Make it yourself when you need it it is not really that hard to make and it is very nice when called for.
Dried pasta is also very good when it is called for.
I have pondered for a long time whether a fresh pasta store or perhaps a stall at a farmers market could succeed in America. You are incorrect; store bought fresh pasta is an oxymoron. My mother is Italian, I went to university there and lived and worked there for a number of years. Go to a large market in Italy and you will find all manner of fresh food including fresh pasta made right in front of you. Buy what you need for a meal and take it home. Positively, the best! it's a shame that such specialty stores are not available. As for dry pasta Martelli is the best and can be purchased on amazon. Try it and you will not regret it.
Dried radish is excellent for health, too. Oh, and the thick, nasty-tasting real green tea! But it seems the planetary pollution is undoing most of the nature's good effects nowadays. Consuming much quantity = consuming much chemicals
What the?
Die is correct, not dye. The plural in this case would be dies, and yes that's a noun form of a bit of machienry that stamps or cuts out things in a form. I may not be a rocket scientist, but I am a linguist. :)
But are you a CunningLinguist?
No, just a master debater...
Yes, I, Colonel Angus, am a cunning linguist.
As a matter of fact, I am a rocket scientist.
One of those JPL Berkley stoners.
Yeah those 'Berkley' stoners. Jpl is in Pasadena 6 hours away, and to this date I don't they have ever made a jet engine :p
Another "budding" rocket scientist, this time from Texas
I am also a rocket scientist named Gary. Are you my long lost twin?
rocket science, eh?
................
not exactly brain surgery, is it?
Being a 3rd generation Italian-American I have had the good stuff and the not so good stuff here in the States.
I found that Bertolli's Organic tomato sauce tastes the best coming from a jar. I am not an avid organic person but something about the flavor makes it molto bene.
Another "sauce in a jar" that I've found to be of superior quality in Newman's Own. Full of good ingredients, fresh herbs and a minimum of sugar, even my picky kids rave about it! They ask for it by name, and have turned into little "pasta sauce snobs", never deigning to stoop to Ragu. :-)
Newman's is indeed a great sauce – I think of Ragu as the equivalent to boxed mac n' cheese at this point. The Newman's Bombalina also doubles as a tasty pizza sauce, incidentally
Being a second generation italian canadian I would never recommend a jarred sauce. Personally we make our sauce from scratch once a year and jar 150 litres of it a summer for the extended family. As for fresh or dry pasta its more about the sauce but a higher quality pasta will bring better results regardless how its manufactured/made.
Gilt io Baldi's sauces leave all the others in the dust!
Sorry.that is Giorgio Baldi's. Damn spellcheck!
You will never be able to snap a spaghetti into ONLY 2 pieces! Never!!
You just don't have skills....
Userh73 – I believe the dyes that he is referring to are the 'cutting' dyes that shape the pasta, not a coloring agent.
Thanks for this article! I thought I had pasta figured out but now I'm itching to go try some of these tips.
The word is "die", not "dye". Dye is a coloring agent, die is a machine tool.
Gary - You're a know-it-all aren't you? Die!
No, Nancy, Gary is correct.
Someone who knows the word that means "extruding tool" is not a know-it-all; however, someone who doesn't (and insults those who do) might be described as an ignoramus.
You know Nancy!
Fresh can be good, but it is never good enough to justify paying a minimum of 3x as much for it that the dry equivalent. Never.
It's so easy to make fresh yourself, why buy it? A cup of flour and an egg, knead together, let rest for 10 minutes.And the dough is versatile so it can be cut into different sized noodles–fettuccine, linguini, papardelle, lasagna, ravioli, tortellini. etc. My kids love it when I don't cut the noodle short and they can have 'mile long' spaghetti (it's really only about 6 feet long) and giant meatballs.
"dyes" or "dies" ?
I wouldn't want bronze or Teflon dyes in my pasta.
I second that. Speeling around here is horrible!
@ Todd – you did mean spelling....right
Ya, I noticed that.....irony too ;-)
I am pretty confident that Todd deliberately misspelled the word as a humourous way to make his point.
Todd, Todd, Todd... WHEN are you going to check your spiel chapter?
Dyes is right. Dye is a whole different word than Die.
They are using the wrong word in the article, "dies" would be correct.
The article is not talking about a coloring agent. A die is a punch tool. Basically think of a cookie cuter, that is a die.
for reference, http://en.wikipedia.org/wiki/Die_(manufacturing)
"Basically think of a cookie cuter, that is a die."
"Speeling"
AAAAAAHAHAHHAHAHAHAHAHAHA.
ACTUALLY – you're the one that's wrong.
http://belchergastronomique.wordpress.com/2010/01/13/bronze-die-extrusion/
The reference to "bronze dye" confused the heck out of me, too, until I realized they meant "die". Bad CNN!
My wife is an english teacher, I just look at this stuff as job security....hope her job doesn't dye...
Oh, I'm with you! When I saw the word "dyes" I was stunned.
They mean cutting dyes, not coloring dyes...
Once and for all, guys, a cutting DIE is like a cookie cutter for pasta. It is not a cookie DYE, but a cookie DIE. So the spelling in the story is correct! (But I bet a lot of people learned the proper name for that tool because of this article).
Whiting actually uses the correct verbiage here - it is "dies" Why dont you all google it before you attack the writer....http://belchergastronomique.wordpress.com/2010/01/13/bronze-die-extrusion/
Al dente. Easy to get with dried pasta, hard/impossible with fresh. So, dried pasta wins. I only like fresh when it's mandatory, such as in a ravioli (both regular and freeform) and tortellini.
Also, Just say no to whole wheat pasta. For breads and other creations, yes; for pasta and pizza, NO.
Finally, penne rocks. It's not messy, picks up a lot of sauce and it fits into the pot!
I agree with everything but; what is free form tortellini? Do you mean hand made?
I meant ravioli
Free form ravioli is essentially a huge ravioli that's very loose. It's like eating a sealed lasagna, cept you get different fillings – Awesome (Well, mostly because it has to be house/home made, so it's guaranteed to be fresh).
I disagree about saying no to whole wheat. Growing up I never cared for pasta at all, then a few years ago my aunt made some whole wheat spaghetti and it was amazing, so now I love pasta and make some form of it once or twice a week. Whole wheat has a bite to it that regular just doesn't have. To me the only kind of pasta that tastes good is whole wheat.
I like all pasta but I do agree with you about whole wheat. It does have the bite and also feels courser and holds the sauce better.
Traditionally, ou don't want al dente with fresh. It should, in theory, be super thin, so it can be very soft and pliable.
That said, I still prefer dried to fresh 9 times out of 10 because I also prefer al dente.
Bad cooks cant make fresh pasta al dente, its not the pasta's fault, if you boil any pasta at one point it will reach al dente, you just need to pull it from the water and cool it in an ice bath, but dont say it cant happen, i find it much easier to get al dente in fresh and it doesnt take as long to cook to al dente as the pasta is fresh. Also people you can infuse fresh herbs into the pasta as you make it. Try that one with barilla and see how it works, fresh is far supperior just ask the four master chefs at my culinary school. http://WWW.schoolcraft.edu I will be shocked if any of them drink the kool aid your pouring, again those are master chefs that know way more than you or I, unless you are a C.M.C. as well.
@Caleb – you and your master chefs might have your own idea of what is "far superior" however, that doesn't mean everyone feels the same way or that anyone is "drinking the koolaid". If you're training to be a chef, then surly you've been told or hopefully noticed that not everyone will enjoy what you are cooking – even if you are professionally trained. As you have read here, many people prefer dried pasta and that is completely thier choice. They don't need any "master chef" to tell them what is OK to like.
I'm on a budget, so I always use dried. I also like to buy frozen, cheese filled tortellini. A bag of that with my homemade pasta sauce is one of my favorite meals.
Its not expensive at all making your own. Also, once you do it you don't want to go back to store bought hard pasta.
An Italian chef told me once, "33% liquid"!! (More eggs than water together) Obviously the remaining percentage is semolina or you can use straight flour or a combination of the both which I do. The dough cannot be sticky. Let it rest for an hour in the fridge. Roll it out as thin as you can less than an 1/8 inch. Roll it up into a long tube shape and cut from the end in about 1/4 inch pieces and unravel them.....Boil em up!! You know the rest.....
i think, bronze or teflon died, industrial or artisanal, GAROFALO PASTA is the BEST. did anybody ever tried?
i suggest to do it!