The Jerusalem Post - The Jerusalem Post Magazine - - FOOD - • PASCALE PEREZ-RU­BIN Pho­tos and styling: CHAGIT GOREN, DROR KATZ and PASCALE PEREZ-RU­BIN

When­ever I pre­pare home­made pasta, I’m au­to­mat­i­cally trans­ported back to when I was a small child in my mother’s kitchen. She never bought pre­pared pasta, but would al­ways make it from scratch. I still re­call watch­ing her knead the flour and eggs to­gether with a pinch of salt. She would use a spe­cial long rolling pin that was very thick in the cen­ter and thin at the edges, which was per­fect for mak­ing vary­ing size and shape mac­a­roni pieces. My mother would pre­pare a spicy sauce with chili and bell pep­pers that cooked over a very low flame for hours and hours. She was al­ways check­ing to see if it was ready yet.

We surely don’t need to wait for a spe­cial oc­ca­sion to pre­pare a de­li­cious spaghetti sauce with fresh toma­toes, olive oil, gar­lic and pep­pers. In my opin­ion, pre­par­ing home­made pasta is a great way to bring the whole fam­ily to­gether, and so is a worth­while en­deavor de­spite the ex­tra time and ef­fort it re­quires.

Newspapers in English

Newspapers from Israel

© PressReader. All rights reserved.