It's popular practice today for kitchens to focus on culinary traditions and heirloom techniques, and these days, chefs spend a lot of time extolling the virtues of slow produce and agriculture. But what about those prepared goods that are an essential component in our everyday meals, like ketchup, or pasta, or cheese?
That's why I'm starting a new series, Make Your Own, where I'll show you how to make homemade gourmet versions of ingredients that you normally but at the grocery store. My first project is pappardelle pasta. It's a crucial part of Italian cuisine, and the fresh version, with its toothsome bounciness, tastes worlds apart from the commercially packed, dried version. To see step-by-step photos and learn how to make it yourself — no pasta maker necessary! — read more