Fresh pasta hits different. I've made it many ways, following MasterClass advice from Alice Waters, Thomas Keller, and Gordon Ramsay. But my first exposure was when my friend Kim sent me this gift. It came with all the ingredients pre-measured out and instructions:
Variations of sauce:
I've never tried Option A but Option B is the bomb. This time though, I didn't have parmesan or parsley so I put a mediterranean spin on it with cilantro and feta. It was still great! I also often make these fresh noodles for Sichuan Pork Ragu.
