Summary
In 1978, I purchased my first pasta machine at a tag sale in New Canaan, Conn. It was a small, steel, manually operated Atlas machine, the type that clamped onto a breadboard or the edge of a counter. It had a roller for broad noodles and two cutters: one for fettuccine and one for spaghetti. I clearly remember the most important instruction, which was printed on the sheet of directions: Do not wash. I immediately started rolling and cutting fresh pasta.
In those days, there was nowhere in Westport, Conn., where I lived, to buy freshly made pasta. In the grocery stores, there were three or four brands of spaghetti and broad lasagna noodles, all dried and boxed.See the full content of this document
Extract
Making Fresh Pasta Is Well Worth the Effort
In New York City, in the mid-1970s, Henry Lambert opened the first Pasta & Cheese shops and began popularizing fresh-pasta counters. Fresh pasta was a revelation -- tender and delicate but flavorful and firm to the tooth. It was even better when...
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