Pasta fresca with Mary Ann Esposito

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Got all purpose-flour, eggs, water, and salt? You are all set to make pasta fresca. Learn how to make the dough in a food processor and turn it into strands of fettuccine and linguine; use it to make shaped pasta like bow ties. Also, find out the secrets to storing it for a long time.

Speaker

Mary Ann Esposito
Chef, cookbook writer, & the television host

Moderator

Lisa Falso
Assistant Director Culinary Programs
Boston University Metropolitan College