Making Homemade Pasta – In Good Taste http://ingoodtaste.kitchen Making Every Day an Occasion... Simply Sat, 28 Dec 2019 18:11:36 +0000 en-US hourly 1 http://ingoodtaste.kitchen/wp-content/uploads/2015/09/cropped-peonies-32x32.jpg Making Homemade Pasta – In Good Taste http://ingoodtaste.kitchen 32 32 Five Things You “Knead” to Know About Homemade Pasta http://ingoodtaste.kitchen/five-things-knead-know-making-homemade-pasta/ http://ingoodtaste.kitchen/five-things-knead-know-making-homemade-pasta/#respond Wed, 30 Aug 2017 06:06:51 +0000 http://www.ingoodtastemag.com/?p=6828 The first time I tried making homemade pasta I was sure I was going to break it, drop it or roll the delicate sheets so thin that I could barely lift them without poking finger sized holes into the pliable dough. I wish I could finish this anecdote with a heroic tale of how I hit my linguine out of the park but actually? I did all three of those things and at the end of my class, still ate some magically delicious pasta. I’m sure it had nothing to do with the fact that I was cooking the pasta with a dozen other people considerably less clumsy than I am in the controlled environment of a recreational cooking school, so please try not to kill my fantasy. Despite plenty of bumps in the road (and in the dough) I can crank out a halfway decent sheet of lasagne and make just enough not-screwed-up wontons to stuff a melt-in-your-mouth ravioli, but I’m far from a master pasta maker. Enter, our friend Phil Rubino, former sous chef at Cicchetti Restaurant in downtown Chicago, now helming the kitchen at Dusek’s in Pilsen. Rubino has just a tad more experience handling fresh-Italian focused ingredients than […]

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