I love making pasta, and eating it, combined with rich and luscious sauces. Made fresh, nothing can improve on this delicious food.

https://steemitimages.com/DQmfSENhmdNvQG96uECL11waniJ54bEZVuvhdSsQA1wZWmC/Carbonara.JPG

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Why buy the manufactured when you can make it in minutes; or a large batch for the freezer. Yes this wonderful pasta tastes the same from frozen; in fact, I always make double and freeze half for another day. Then when I feel like pasta to eat I just take some out, thaw, and .......fresh pasta, ready in the time it takes to heat up the sauce. Click HERE for the pasta dough recipe and method!

https://steemitimages.com/DQmWsqkzCRJEY1aKNWKbNKhTzfsBSVr6V7CstRi1Fmb1At1/Bolognaise.JPG

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Treat yourself to one of these little machines.

https://steemitimages.com/DQmRjUn8PfqdqRMM9yBmVk4m4Gm6KsZJniNn6tiPnFXFrk2/Little%20machine1.JPG

They are worth it and not very expensive; I have had mine for years.

https://steemitimages.com/DQmUtTqMnNNZHATKfgKeqiF7MXwN93p5PrcieyAdwYZVHgY/Little%20machine3.JPG

The dough is ready. I am only using half of this, freezing the other for when I want pasta again.

https://steemitimages.com/DQmaweRWQrjFSFkW2k73nJLvKFq8x2oyCjvoQ8R9d6Ty7RF/Pin%20out%201.JPG

The other half shape into a square, and begin to roll out, making a large rectangle as you roll.

https://steemitimages.com/DQmdAnjhnjvWy74nwqk7NeNhcyLppV5WyTKAaTh3bVrrf5d/Pin%20out%202.JPG

When of a size to go through the rollers,

https://steemitimages.com/DQmcG9bGm9T6LLcDGWxt7NUDG8Fo399qVDZcuypd74U7z7Z/Pin%20out%203.JPG

cut into two pieces for ease of handling.

https://steemitimages.com/DQmZ8g2AJzLrmzgRTDNBYgwcXqsWwuUYbqZYvYutV9Q8D9r/Now%20into%20two.JPG

Start with the rollers at the widest setting, pass the dough through the machine;

https://steemitimages.com/DQmf6B6jJ4AarwCj1gWGgGerFr5hxNkU4wLdx2iBKtxrRkb/Start%20to%20roll.JPG

reducing the roller settings each time, until the sheet is as thick as you want.

https://steemitimages.com/DQmW9guvfDBzNDjZguVtfYze1587QxxPUXAnwjc6C1oocwW/Thinning%20dough.JPG

Cut the sheets in half for ease of handling.

https://steemitimages.com/DQmXYtUdjWa97LzTzJUCw5dTJjUnD36KiMZsE5kwy13piDE/Cut%20in%20two.JPG

Start to feed the sheets through the cutters; I am making taglitelli.

https://steemitimages.com/DQmR5XYuvAkbWA7FXXRtAR2UseqBXUm7R1SMZPm6viF9EnY/Pasta%20cutting5.JPG

This 'stable' dough makes it easy to handle.

https://steemitimages.com/DQmaxKJAfSffrfq8W3VPeX76PgZCsajU9nXh1KtmZfXxXt8/Pin%20out4.JPG

The strands separate easily.

https://steemitimages.com/DQmVHz6zpKT4R6mwyG4rn5Dpf8Sv2RgLWtUU2EANU5Mnr2S/Pasta%20cutting1.JPG

Lay the strands down on your work surface to dry a little,

https://steemitimages.com/DQmeSuV9tTRBhTSgbVu7Bzpf2hE7iFmDzXxD8YoxQ6VwJdD/Pasta%20drying.JPG

while the salted water comes to the boil. You get lots of pasta from very few ingredients.

Tomorrow I will show you how to cook the pasta to perfection; also sauces, to enhance the wonderful pasta you have just made.

Until then, please......

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as I would love to hear what you think!