Grab some semolina flour and dust off your pasta rollers, today we are diving into fresh homemade pasta, Italian style! Valeria and Benedetta Bianchini, sisters and founders of Local Aromas (a food and wine experience company based in Rome), give you everything you need to know to start turning out fantastic fettuccine and killer cavatelli.
Listen here for the whole episode, then scroll down for the linky goodness (hey FYI, some of them are affiliate links).
Mentioned in this episode
First things first, if you want to get to know Valeria and Benedetta a little better you should definitely check out their intro video:
If you want to increase your chance of success when making pasta, you might want to invest in an inexpensive kitchen scale. There are countless options on Amazon, but this is the one I have and it works great.
As Valeria and Benedetta said, you can make a huge variety of pasta without any special equipment. However if you plan to make a lot of pasta you will want to pick up a pasta roller. Be sure to get stainless steel, and you don’t need anything fancy or electric. The Atlas 150 by Marcato Design is a popular model and will last forever if you take care of it.
You can get by using all-purpose flour for pasta, but you will get better results (and make a more authentic dish) if you use semolina. One of my favorite brands is Bob’s Red Mill.
Interested in the method for making cavatelli that Benedetta talked about? You can see that section as a free preview in their “Fresh Homemade Pasta: The Complete Guide.” Don’t forget the dough formula of 100g semolina flour +50g lukewarm water for each person!
Connect with Local Aromas
Website: localaromas.com
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Interested in their online cooking school? Browse all the courses, including “Fresh Homemade Pasta: The Complete Guide.”
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