I’ve been making pasta ‘by hand’ for a few years. I’ve had two major phases:
- Truly by hand, in which I kneaded the dough from scratch.
- With the assistance of a stand mixer.
The stand mixer is a luxury – it allows me to easily make noodles on a weeknight (handpulling added about 30 minutes to the process). I’m comfortable making noodles by hand and felt confident that mine were good – until last weekend. We ate at a fantastic Italian Restaurant (Enoteca Sociale) in Toronto and the noodles were better than mine. Mine taste fine and are significantly better than store-bought but there was something nearly magical about the texture of the ones I had that night.