RecipeMuncher

It is not possible, in a Sydney restaurant of any reputation, to serve a dish made from dried pasta. Well, it’s physically possible, but it’s not something customers will accept. The standard is such that only fresh pasta will do, with the general expectation that most establishments will make the pasta in-house. And god knows we do. I can’t count the hours I’ve spent hunched over a little stainless, manual pasta machine, cranking out sheets like some mad grinderman. “ (...)