Share a little about the ingredients and techniques used to create this dish/item. There is no big secret creating this fascinating dish. The main ingredient is homemade pasta taught by Chef Giuliano Hazan. I listen very carefully, repeated many times when certain procedures like kneading and cutting out the pasta dough which I feel is crucial. My "Marcato" manual pasta cutter can only cut out Fettuccine, Lasagne and Tagliolini. Anyway, Fettuccine is my favorite pasta, so that works well. I paired Fettuccine with Anchovy and onion sauce. I love anything with anchovy. This dish is simple, easy, mess free, and delicious!! What are you most proud of? First time using the Pasta cutter after purchase 2 years ago and It works perfectly. First time learning on line. What advice would you give someone starting this project? Listen very carefully to what chef said.
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