This is where everything started… huge sheets of thin dough and more exercise than going to the gym.
When I think about pasta made with the rolling pin, I have powerful flashbacks of my granny making pasta on Sunday.
Is it worth making it? Hard to say, it’s subjective, but I think it’s a bit outdated, my granny only made one type of pasta and one sauce, I like to make infinite combinations of pasta and sauces, so I prefer to use the rolling pin for cakes.
By the way once in a while a like to make it… to keep good memories alive 😊😍

After making pasta for 40 years I got a bit bored and using a pasta maker opened a new world.
Thanks to the pasta maker I got rid of packaged pasta as all the pasta I use now is made by me. This means total control over the flour used, no need to make pasta with eggs, and water is good enough for daily pasta.
With the strong press of the pasta maker using durum and also stone milled flour is a breeze and flat pasta is the past, now you can extrude pasta using bronze disks for a more porous result.
Making pasta is addictive and it’s not a cheap game as after 6 years of use I keep buying and experimenting with new disks to extrude new types of pasta.

A staple of Italian cuisine, homemade tagliatelle is relatively easy to make. I don’t understand why so many homemade pasta recipes use only 00 flour; it’s less healthy and, although easier to work with, can be so sticky that it ruins the result in some cases. Mixing 0 flour with semolina produces a less sticky dough, perfect for tagliatelle and spaghetti alla chitarra.