News — PastaMaking

Making your own fresh pasta is one of those things that seems super complicated—until you learn that there’s only two ingredients and you don’t need any tools other than a bowl and your hands. Just ask Doug Psaltis, chef and partner at RPM Italian restaurants in Chicago and Washington, D.C., where his team churns out shareable bowls of handmade bucatini, cavatelli, pappardelle, and more on the daily. “While you can find decent dry store-bought pasta, you can’t beat fresh pasta,” Psaltis says. “It has a silky texture, golden color, and full flavor.” Here’s how to whip up your own fresh...

Making your own fresh pasta is one of those things that seems super complicated—until you learn that there’s only two ingredients and you don’t need any tools other than a bowl and your hands. Just ask Doug Psaltis, chef and partner at RPM Italian restaurants in Chicago and Washington, D.C., where his team churns out shareable bowls of handmade bucatini, cavatelli, pappardelle, and more on the daily. “While you can find decent dry store-bought pasta, you can’t beat fresh pasta,” Psaltis says. “It has a silky texture, golden color, and full flavor.” Here’s how to whip up your own fresh...