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Homemade Pasta | Melissa Clark Recipes | The New York Times

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By Paul
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Homemade Pasta | Melissa Clark Recipes | The New York Times

Melissa Clark makes fresh pasta with flour, salt, eggs and olive oil

Produced by: Meghan Gourley

Read the story here: http://nyti.ms/1QtUG18

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Homemade Pasta | Melissa Clark Recipes | The New York Times
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6 responses to “Homemade Pasta | Melissa Clark Recipes | The New York Times”

  1. MRCasu73

    Hand-made pasta is awesome. The background music is great too, why no credits for it? Does anybody know what that is?

    Reply
  2. annie46664

    YUMMY and nutritious too … unlike the dried store bought pasta.
    THANKSSSS
    ~Durban~ xox

    Reply
  3. Rubén Maldonado

    Found out how simple it is to make when I saw the recipe for mantu (Afghan dumplings). Never buying pre-made pasta again. :-)

    Reply
  4. Food Storage Wars

    Homemade Pasta | Melissa Clark Recipes — An easy and valuable skill.

    Reply
  5. СhildspTV

    Thank you for the recipe

    Reply
  6. stylecollective

    Love home made pasta. Hand made requires a lot of elbow grease (but you certainly burn a lot of calories while doing it), and running the dough through a regular old pasta machine for convenience is also great. Either way, the extra time and effort vs. dried store bought is completely is worth the richness and luxuriousness in your end result.

    Reply

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