All of you have made and savoured dried pasta. But according to me you haven't eaten pasta until you've eaten fresh pasta. Going through all the pain of making dough to rolling it and cooking fresh pasta is definitely worth the effort. In my opinion nothing quite matches the texture and flavor of pasta made this way.

In fact fresh pasta has many advantages over store bought dried pasta. Fresh Pasta cooks quickly and has a very delicate taste. You can even enrich these pasta dough by adding vegetable purees of spinach, beetroot and carrot. They will look more colourful too.

The best part about fresh pastas is that they can be moulded into any shape and stuffed with fresh vegetables.

It is essential that the fresh pasta sheets be rolled out as thinly as you can manage. They should be almost translucent. Care should be taken not to tear the sheets. Use corn flour to dust while rolling out the dough as it makes rolling easier. And most important thing is to handle them with care while cooking and stuffing.

Am sending you some lovely fresh pasta based recipes that you should cook for the next dinner with your special someone.

Regards,