The pasta should be made with particular eggs – with the deepest yellow yolks you can find. Italians like their fresh pasta to look richly yellow, and for this the yolks are key. Kneading the dough is also important – Adriana told me 'your hips should move from side to side as you press down with one hand, then the other, otherwise you're 'not doing the right dance!'
For me, making a dish such as handmade pasta truly represents what I love about cooking. You can buy a packet of processed tortellini for less than a pound, but the calm, rhythmic, sociable labour of making agnolotti with loved ones, for loved ones, trades that convenience for craft, well-being and strong social bonds – a worthy exchange.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in