This simple potato, flour and egg recipe is one my family has used for generations. An Italian classic. The potatoes can also be steamed until knife point tender as they absorb too much water when boiled.
This is your basic traditional recipe for making pasta or noodles from scratch. Don't forget that fresh pasta cooks much quicker than dried. If you have an electric stand mixer, you can use the dough hook attachment. Or get your hands dirty!
You get lots of high-quality protein in these delicate-tasting, unripened cheeses and they also make healthy substitutes for cream in many conventional recipes.
An easier version of the Italian favourite, using instant mashed potatoes. This recipe can easily be doubled or tripled. I make multiple batches and freeze. To freeze, put on baking trays until frozen, and then put into plastic freezer bags. Serve with a plain tomato sauce, pesto or any pasta sauce for a quick tasty meal.
Make your own fresh, spinach-flavoured pasta. Try serving with a simple, creamy sauce.
My grandmother used to make these when I was a little girl. When I was old enough to realize that I needed to get her delicious recipes, she showed me how to make a lot of her wonderful dishes. She never wrote anything down and she rarely used a cookbook. She also didn't measure things the same each time, so sometimes you have to add a little to the recipes.