Fresh Extruded Pasta: Rigatoni, Sausage and Ricotta

Making pasta at home is nothing new. I’ve been doing fresh egg pasta, flat, stuffed, hand-rolled or on a chitarra¬†for years. However, making “dry” fresh pasta was not something I’ve tackled. I did not want to invest in a pasta extruder¬†and was not sure it will be worth it. Also, most books never bother withContinue reading “Fresh Extruded Pasta: Rigatoni, Sausage and Ricotta”