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There’s nothing better, in my opinion, than homemade pasta with a ragù that has cooked for 2+ hours over a low heat, allowing every noticeable flavor to combine, stick, meddle and do their thing… however you want to put it. I can passionately say that there is no way to compare commercial pasta to fresh pasta. Every muscle contraction needed to crank the pasta sheets pays off.

As Federico Fellini accurately and wisely put it, “Life is a combination of magic and pasta.”

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