KitchenAid Pasta Maker Helps Me Keep My 2014 Resolution to Cook More Food From Scratch Myself

The first time I experienced the beauty of homemade pasta, it was served to me in flat, clean strips of thin fettuccine tossed lightly with pesto and juicy cherry tomatoes– a simple and fresh rendition that allowed the strands to shine through. I was hooked on the delightfully light taste and airy chew and honored that my friend would make such a vast, flour-dusted mess of his kitchen in a small San Francisco apartment merely to create a meal for me. He insisted that the non-boxed taste always made the mess worthwhile. I found myself with a similar mess a few years later while looking to hook the Cute Gardener inches deeper into my web with a special meal of homemade butternut squash ravioli in sage brown butter for Valentine’s Day. My attempt at mastering the basic egg “well” (which is elemental in good pasta dough-making) was disastrous, turning a neat hill of flour into a mountain ridge complete with overflowing rivers on my counters. Needless to say, as much as I started to mention how much I loved fresh pasta, and to tell the CG endlessly that we needed to get a pasta roller, I was secretly intimidated by ever undertaking the daunting task again myself.

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