Fresh restaurant pasta: translucent and delicately chewy. Why?
What do you mean by “chewy”? Do you literally mean chewy as in like slightly rubbery? Or do you mean chewy as in it has some “tooth” to it?
Re: chewy – that has to do with kneading the pasta long enough. It has to be kneaded really well (about 8 Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude