Fresh pasta has a soft, silky texture that’s quite different from cooked dried pasta.  Though making your own pasta from scratch will likely take a while the first time you make it, you’ll find it gets easier and faster the more you practice.  Traditionally the  “well” pasta technique is done on a flat surface.  However, if …

This is a visually striking dish thanks in a large part to ultra tender fresh squid ink pasta.  The taste combines creamy uni sea urchin roe and the semi-metallic tang of squid ink. Drink Pairing: Dry Sake (Yamahai) or Hunter Valley Semillon from Australia Ingredients: 2oz Fresh Squid Ink Pasta per person ½ small Shallot, minced ¾ cup Dry …