Pasta day! I was making fresh pasta today and decided it was finally time for a post. I make 6 or 7 types of pasta regulary and about 4 or 5 types on a “once in a while” basis. Our regulars include rigatoni, creste di gallo, casarecci, roasted red pepper linguini, spinach fettucini and whole wheat fettucini. Our “once in a whiles” include radiatori, bucatini, pappardalle, fusilli and paccheri. All said pastas are made on a unknown (to me) brand TR-110 pasta machine. Its a very simple process after you get the hang of it. Just choose the die for the desired cut and youre off to the pasta races. Our pasta is made with semolina, flour, salt and eggs, a very simple recipe indeed. After completiin they are all boxed into 1 pound portions and sold as such as menu items or to take home and cook personally. Ive included some pictures of the machine, the dies and the finished pastas. Enjoy. 🍝
by newyorksalt
