I grew up eating dried pasta, so it wasn’t until much later in life that I considered the debate of fresh pasta vs. dry pasta. Specialty grocery stores weren’t really a thing in the ’80s, and my ...

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 ...