The Shared Pasta and Spring Vegetables / by Cynthia Raub

I was probably about 10 years old when I first saw Mary Ann Esposito on PBS's Ciao Italia make fresh pasta. I was mesmerized as to how flour and egg transformed into a taut golden sphere, then rolled out into sheets and cut into elegant ribbons of pappardelle. Since then, I've watched countless cooks, in person and on television, roll pasta, but I've never felt confident enough to try it myself. When I told Amy I signed up to bring a spring vegetable side dish to a potluck, (Yep! Another one . . . ) she suggested fresh pasta to accompany it. Luckily, as the brave and confident cook that she is, she was eager to make it for us. As we rolled the pasta together, we were practically screaming and dancing around, saying how exciting it was and how it was actually . . . turning out! After we boiled our first batch and dressed it with butter and parmesan, we quickly dug into the bowl together. We danced, we high-fived, and in that euphoric moment, we might have vowed to never eat boxed pasta again.

It was very satisfying to make something so readily available, by hand and from scratch. The luscious, tender noodles were delicious - but the experience of creating it and enjoying it with a friend was delightful and just as memorable as seeing pasta rolled for the first time as a child.

Follow us to the recipes:

Asparagus, Peas and Fava Beans with Gremolata and Mozzarella

Fresh Egg Pasta