a document of days

Over the long-weekend I finally had the opportunity to use my new KitchenAid pasta sheet roller and cutter attachments. I had a really good time hand-cutting various shapes and learning their names and meanings (thanks to Marcella Hazan - see book in column at right.) I made pappardelle (a broad noodle from Bologna), maltagliati (a pasta shape used primarily for thick soups and literally translating to "badly cut") and of course, spaghetti! But I still have much to learn. Next, I would like to make tortelloni and gnocchi.