I had my first experience with fresh pasta during my training at Le Cordon Bleu, and have been hooked ever since! The pasta has a great texture and the flavour is about a million times better than out the box pasta! (also very filling!)
Now, because of my injury, I wasn’t able to do any groceries, as I soon became to loathe it after one unsuccessful attempt…There’s nothing fun nor cute about being on crutches and manoeuvring a grocery cart, so fresh pasta was an automatic choice that day… that, and I kinda dig the whole process of making it.
I took a slow stroll to my cabinet, worried that I didn’t have any flour and that my culinary dreams would be shattered lol; so you can imagine my joy when I discovered a brand new bag of flour! The rest as they say, is history…
Try it out! All you need: Flour and eggs! (I add salt to the cooking water rather than having it in the dough)
Thanks to Danielle from Audioblood for dropping me a note about Hi-Scores; an independent boutique record label based right here in Toronto J that was founded and is currently operated by James Trauzzi.