Foolproof Fettuccine

byBen Mims| PUBLISHED Mar 18, 2019 10:46 PM
Foolproof Fettuccine
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. Todd Coleman
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If our salute to the food carts of Portland, Oregon (see Food of the People), 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.