I frequently like to play a game with myself along the lines of desert-island discs called desert-island meals. Disregarding all notions of nutrition/what would help you survive on said island, fresh pasta would have to be on the list (along with pesto, chocolate mousse, and some sort of salad to keep Mum happy). Realistically, it would be the last thing I would want to eat if being marooned on an island did actually happen. Not to mention the unlikelihood of having a convenient pasta maker to hand. But, logistics aside, it really is something that I would be happy to eat until the end of my days.
Fresh pasta is a different thing entirely from dried pasta. Yes, it is a bit of an effort to make – the mixing, kneading, resting, rolling takes time – but I’m always convinced that it’s worth it in the end. A pasta maker is pretty much a necessity to get the dough thin enough – I tried it once with just a rolling pin, and it was disappointingly thick and chewy. You need reinforcements in the form of willing volunteers to help coax the pasta through the rollers. I had three helpers to hold the ever-lengthening sheet of dough. If you are Italian, maybe you can do it single-handedly, but this would be quite a feat.
I sometimes serve the pasta with homemade pesto, but it really doesn’t need much embellishment. This time I went for parmesan, olive oil, salt, pepper and a few basil leaves. A green salad was meant to be an accompaniment, but having got so involved with making the pasta I completely forgot about it, so we had a salad course afterwards.