We were all kneading our pasta dough. One after another, people began getting ready to make whatever type of pasta we were making. I was frustrated. My dough still wasn’t ready. Loretta Paganini, of the eponymous cooking school in Chesterland, Ohio, saw my frustration. She said she was told she should be a pastry chef, as her hands were always cold. Cold is good for pastry, not as good for pasta.
Although it takes a bit of time, pasta isn’t difficult to make. Filled shapes take more time than those just cut, such as linguine. Although little Italian grandmothers may roll the dough out with a rolling pin, it’s much easier to use a pasta machine. And by the way, noodles are a type of pasta, not pasta itself. Here’s the recipe I’ve been using since I learned to make ravioli, along with some photos from my ravioli-making day and the link to Loretta’s Italian grandmother’s walnut sauce.