Fresh Tagliatelle
No one’s saying you have to make fresh pasta, but once you try, you’ll soon see that it’s not so difficult. I had a pasta machine for years before I was brave enough to use it; for some reason I thought it would be a performance. But I tried and it isn’t, and I rather like the mood of peaceful concentration the activity ushers forth. And it’s a great way of playing in the kitchen with children: they love turning the handle, which is actually a help, not often the case when the children are cooking with you. Quantities are easy so long as you remember you need 1 egg per 100g of 00 flour (now available at most supermarkets), and that, on average, one ‘egg’ of pasta, as it were, feeds two generously. I often make these Meatballs to go on top, which might appall Italians — pasta with meatballs being thought of as an American abomination in much of Italy — but the golden tagliatelle are a treat enough just with butter and freshly grated Parmesan.
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