There are many good reasons to make your own fresh pasta instead of buying it ready-made from the shop.

Welcome to Open Celery! our monthly newsletter. A four-handed gourmet adventure dedicated to Plant-Based Recipes, Cooking Insights, and Stories… Made in Italy! 🇮🇹 / Open Celery! is the fruit (veggie and dessert) of the collaboration between Simona (Personal Chef) and Orsola (Gourmet Traveler+) / Published in Italian (as Apriti Sedano!) and English, here’s happily edited and translated by Orsola (aka ockstyle) 😉

Per la versione italiana, cliccate qui 👉 Apriti Sedano! Newsletter

“It’s a lovers rendezvous. The flour, in quiet anticipation, at first meets the water with a touch of hesitation. Then embraces it, absorbs it, and the transformation takes place. One is no longer dry, the other’s no longer liquid; at the outset they come together in a rather ragged, separate mass, but gradually it grows more uniform and firm. Now the magic is done, and all that remains is for the ingredients to ‘get to know’ each other for a little while. A short courtship, yet one that promises a lasting union.”

(Chef Simona Scarone)

The magic of flour + water…

The magical alchemy of homemade pasta is revealed in three simple steps:

1. All you need are simple ingredients such as flour (also gluten-free flour) and water.
2. The process requires a good workout, so you can release stress and tone your arms.
3. Once the dough has rested for long enough, you can shape it however you like.

Well, what can we say. It’s the process of making pasta from scratch that becomes therapeutic and incredibly satisfying. You’ll get your hands-on workout, maybe complain a bit when the dough sticks, yet, the hard work pays off with a delicious first course that everyone loves. Yes, everyone!

And the best part is that you’ll feel like a culinary genius at the end of it, with maybe a little flour in your hair to make it extra special!

Keep reading To get the full story about how to make your own fresh pasta!

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ockstyle

I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.