GalleryHow to Make Fresh Pasta
Last summer, I purchased a pasta roller and set out to make ravioli filled with freshly pureed farmers' market produce. They turned out a little thick and chewy, but I was still pleased at my effort. But when I went to Al Di La a few days later for one of their much-loved filled pasta dishes, I wondered: how do they get their pasta to be so delicate, with the vibrant color of the filling peeking through?
Fresh pasta is made from a few simple ingredients, using a straightforward method. But getting it just right requires some coaching, a lot of practice, and a few good tips. This primer from pasta-making expert, chef Anna Klinger of Al Di La in Park Slope, Brooklyn, can help get you started or put you back on track. After watching her prepare pasta in her kitchen recently, I returned home, tried again, and made my best ravioli so far.