We were taught how to make fresh pasta in our American cuisine class today.
Fettuccini is popular in Roman and Tuscan culture and literally translates to “little ribbons”. Fettuccini is available dried as well and is often coloured with the addition of spinach purée, squid ink, beetroot purée etc.
Fresh pasta cooks much quicker than dried pasta and is more springier to the bite than compared to dried pasta. Fresh pasta is made from egg and all purpose flour while the dried pasta we get in the supermarkets are made primarily from durum wheat flour and water which is why they are much more firm in comparision.
Pasta is said to be cooked al dente which means “to the tooth” which basically means that it should be firm enough after boiling to get a toothsome bite. But this concept does not apply to fresh pasta as it is much more delicate than the hard durum wheat pasta.
Fresh pasta can be made relatively quickly with practise and tastes so much better than dried pasta and for the curious cooks out there, I’d really recommended investing in a pasta roller and making pasta from scratch every single time.