BY: Jennifer Gardner
Mark Chatfield remembers when his Italian mother and grandmother would make pasta by hand mostly on special occasions, like Easter and Christmas. They would create a mountain out of flour, then form a hole in the center like a volcano. After pouring eggs in the middle, they would begin to combine the two, slowly, as the walls caved in.
“You work it all in before it all runs all over the table,” he said. “Then take the dough and gather it in like you’re making a pie dough or biscuits. Then, you’ve got to know how long to knead it, when to let it rest. Eventually, you roll it out flat and either make lasagna noodles or cut it.” The process is the “classic Italian way,” he explained. It’s a labor of love, one he only remembers on those special holidays.
SOURCE: https://www.wvgazettemail.com
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