While fresh pasta may be a little more laborious than most of my recipes, the final product is worth every second. The flavour and texture is quite different from the dried varieties, making the meal seem more sumptuous somehow. The charcoal gives the pasta a striking black colour, but it is completely optional and may be left out. This is one of my favourite Saturday afternoon recipes, and it really helps to have two people on board – luckily my sister Loryn finds the act of rolling the pasta just as meditative as I do.
Serves 6
+ vegetarian
Ingredients
Eggs
Fine salt
Food-grade charcoal
Method
This recipe can be found on page 130 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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