The pasta was a standard 100 gms of semola to 1 egg with a drizzle of olive oil and salt. I used Caputo brand flour. The pesto was homemade, again a standard recipe using basil, garlic, pine nuts, and olive oil.
The difference between store-bought dried and homemade pasta was astonishing. I won’t and can’t claim to have made the best pasta ever, but the effort and skill level required to make a basic, yet well-textured pasta dough was surprisingly low.
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The pasta was a standard 100 gms of semola to 1 egg with a drizzle of olive oil and salt. I used Caputo brand flour.
The pesto was homemade, again a standard recipe using basil, garlic, pine nuts, and olive oil.
The difference between store-bought dried and homemade pasta was astonishing. I won’t and can’t claim to have made the best pasta ever, but the effort and skill level required to make a basic, yet well-textured pasta dough was surprisingly low.
that’s beautiful 🤩