Handmade pasta is an artform with an ever changing medium.
Eggs always vary in size, different grains and grinds of flours absorb varying amounts moisture,
-and lets not forget the humidity, that has a mind all of it’s own.
I have several variations of my basic egg pasta recipe,
a different combination for each of our styles and well over 50 shapes of pasta.
However, with that many variables…..
every now and then………
Maybe a dough….. sometimes….. comes out an insy-tinsty bit……
Well, ….not exactly “suited” for the intended pasta shape.
What to do?
Typically, I calmly set it aside, rehears the culinary disciplines in my head, and begin anew.
TEAR IT UP INTO LITTLE PIECES,
AND SHOW THAT PASTA WHO’S THE BOSS!!!!!!!
Fix up a little brased beef ragu,
“Rustic Charm” in a bowl
Cavatelli, with red-wine braised mushrooms and cream
Spaghettini, with basil and parsley pesto.