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| la madre e la figlia producono la pasta |
Whilst I hacked and coughed with a dispiriting bout of man flu and eldest daughter Emily got to grips with nurse training, youngest daughter Harriet went walking with Sally along the river in Otley, soaking up the low sun, avoiding slipping in muddy patches, chuntering and chatting and setting the world to rights and, more importantly, planning an evening meal of pasta fresca – pasta made from scratch with flour, eggs and old fashioned table-top kneading.
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| Along the River Wharfe in Otley |
Fresh, Dried or Freshly-Made?
The prevailing wisdom, I’m told, is that good dried pasta is better than the “fresh” sold in supermarkets but that better than both is the pasta made by hand using the techniques of swirling the eggs in a flour well, then rolling the springy dough until you can read a love letter through it. Job done, I’d say. I can testify it was delicious with the garlic and artichoke sauce, not to mention the crumbly parmesan biscuits (see BBC recipe below) which got everything off to a zingy start.
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