The Omnivorous Fish

Hey Joe — I’m so glad you put up a post about rolled pasta. I’m going to venture into my absolute first-time pasta foray today — although I’m not going for anything as esoteric as rye, or even whole-wheat. And I’m not going to hand-roll, I have to confess. I just received a gift of a pasta-rolling and cutting attachment for my KitchenAid mixer, so I’ll try the modern convenience, at least for my first time out.

I know that I want a fettucine/tagliatelle noodle, which my cutters can make — and I know how I want to sauce them, with fresh market vegetables and herbs and a tangy sheep’s milk cheese — but I confess, I’m a tad nervous.

What’s your favorite basic egg pasta recipe? the best ratio of flour to eggs? Should I use 00 flour? I have it, I can. What tips do I need to know? Resting time, storage of uncooked pasta…I would very much appreciate your help here, Joe.

I’m also planning to try the gnocchi sometime soon, but for today my anxiety is confined to rolled pasta.