If our salute to the food carts of Portland, Oregon, taught us anything, it's that cooking in a scaled-back kitchen doesn't have to mean cutting corners. Rachael Grossman at the cart Artigiano wowed us with her method for making fresh fettuccine. Allowing the pasta to dry out before slicing it prevents sticking, makes for easy cutting, and yields noodles that retain their shape and bite during cooking. See the recipe for Fettuccine with Heirloom Tomatoes »
Credit: Todd Coleman
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Rachael Grossman takes her homemade dough and cuts it into manageable pieces. Using a hand-crank pasta-rolling machine, she passes the dough through the rollers repeatedly, decreasing the thickness each time, until she has sheets of pasta that are about 1/16" thick (the 5 on a pasta machine) and smooth.
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WAY TO MAKE FRESH PASTA. THANKS PAUL C.