How it all began

When I think back as far as I can remember to some of my first food memories my grandmother is always there. Well she was there all the time, she lived with us my whole life. She was a part of that house on East 22nd street. When I think of that home, I think of her. When I was just a child maybe around 7 years old, I can remember making pasta with nanny. She made manicotti, ravioli, cavatelli and taglioline all from the same dough. She didn't make crepes in a pan on the stove, her manicotti were rolled out so thin you could see through it...just as thin as a crepe. The dough was made with the well method. A big pile of flour, eggs and water. It amazed me how it all came together. She had a big wooden board which she layed out on her dining room table and a long skinny rolling pin. It's not like the ones that you see Chef's use on tv. She rolled that dough until it was paper thin. It seemed to take forever. She let me try to roll it out but I didn't have the strength to really push it hard. Instead I always got my own piece of dough to work with....most of it I ended up eating. You'd be amazed if you saw her work the dough, kneading and rolling and making it slap against the board when she rolled it out. Once it was time to cut the dough she always let me help. She had a ravioli cutter which she used to make the ravioli and manicotti. She let me help with this that was always the fun part. Any mistakes were forgiven and the strips were cut off and put aside for later. She also let me help with the ricotta filling...again, half the mozzarella ended up in my mouth! After they were made we put them in the freezer to harden and then put them in bags and went back in the freezer. The best part were the strips we put aside. Those were what she called Taglioline. With this she made us lunch. She used it as noodles for soup or she made a quick thin sauce and we ate it like fettucine. It was the greatest thing I ever ate. I could still taste it. It saddens me that I never really learned how to make Nanny's fresh pasta. She didn't measure and it was so hard to do. I've tried making pasta in my kitchen aid stand mixer. Not bad. Not like Nanny's but still I know she would be proud.

How it all began

When I think back as far as I can remember to some of my first food memories my grandmother is always there. Well she was there all the time, she lived with us my whole life. She was a part of that house on East 22nd street. When I think of that home, I think of her. When I was just a child maybe around 7 years old, I can remember making pasta with nanny. She made manicotti, ravioli, cavatelli and taglioline all from the same dough. She didn't make crepes in a pan on the stove, her manicotti were rolled out so thin you could see through it...just as thin as a crepe. The dough was made with the well method. A big pile of flour, eggs and water. It amazed me how it all came together. She had a big wooden board which she layed out on her dining room table and a long skinny rolling pin. It's not like the ones that you see Chef's use on tv. She rolled that dough until it was paper thin. It seemed to take forever. She let me try to roll it out but I didn't have the strength to really push it hard. Instead I always got my own piece of dough to work with....most of it I ended up eating. You'd be amazed if you saw her work the dough, kneading and rolling and making it slap against the board when she rolled it out. Once it was time to cut the dough she always let me help. She had a ravioli cutter which she used to make the ravioli and manicotti. She let me help with this that was always the fun part. Any mistakes were forgiven and the strips were cut off and put aside for later. She also let me help with the ricotta filling...again, half the mozzarella ended up in my mouth! After they were made we put them in the freezer to harden and then put them in bags and went back in the freezer. The best part were the strips we put aside. Those were what she called Taglioline. With this she made us lunch. She used it as noodles for soup or she made a quick thin sauce and we ate it like fettucine. It was the greatest thing I ever ate. I could still taste it. It saddens me that I never really learned how to make Nanny's fresh pasta. She didn't measure and it was so hard to do. I've tried making pasta in my kitchen aid stand mixer. Not bad. Not like Nanny's but still I know she would be proud.