Handmade pasta is simpler than it seems — and the results are leagues beyond store-bought. All you need is flour, eggs, and a little time.
Form a well in the flour, crack eggs into the centre, and work them together until you have a smooth, elastic dough. Rest it, then roll thin and cut into your desired shape. Tagliatelle, ravioli, or even rustic hand-torn pappardelle all have their charm.
The beauty of fresh pasta is how it soaks up sauces — a silky carbonara, a slow-simmered ragù, or even just butter and sage. The process is meditative, and the reward is immediate.