Maybe you've been rolling your own for some time, but have you experimented with shapes? I got turned on to the hand-crank pasta machine years ago, but it was only recently that I figured out how to make some of the fancy-pants shapes like rigatoni and bucatini from scratch.
Turns out there's a KitchenAid attachment that has six interchangeable disks and it will spit out small and large macaroni, bucatini (thick hollow tubes as above), spaghetti, fusilli (corkscrews) and rigatoni (short ribbed tubes). I love using it; I feel like my own little pasta factory.
So you want to make pasta like a pro? Here's how to do it.
First, make sure you have time. For your first attempt, you'll need about 20-30 minutes to make the dough and at least 30 minutes to let it rest. Then, depending on the quantity and shape you're making, you'll need an additional 30 minutes or more to roll it out and cut it plus at least 30 minutes to dry. If I'm making pasta for a weekend dinner, I usually make it in the morning, then leave it to dry under towels until evening to reduce the evening cooking crunch time.
Start with a good recipe for pasta dough. I like an egg-based dough, but there are many out there.
Next, decide on your equipment. You can make fresh pasta with as little as a rolling pin (or wine bottle!) but having some kind of crank or electric-operated roller or press helps get an even result. Before you invest in something that will take up room in your kitchen, remember that noodles were rolled and cut by hand for centuries before machines came along.
• Read our full review: Product Review: KitchenAid Pasta Press Attachment
And then, if you want just a few ideas for putting together a sauce or two, try one of these:
Related Link: How to Make Gnocchi
(Images: Sara Kate Gillingham-Ryan)