CHEF NOTES: • Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta on a drying ...

There’s something incredibly satisfying about making your own pasta from scratch — especially when it’s homemade sourdough pasta. The fermentation process not only adds that signature tangy flavor we ...

After graduating with a degree in Italian cuisine in Florence, Italy, and spending the last five years working with some of the best kitchens in town, I've learned quite a lot about making fresh pasta ...