Almost everyone with a television now knows to thoroughly salt the cooking water and reserve some of that salty, starchy water for the sauce. The term 'al dente' has become common knowledge among even neophytes. Most of us know not to rinse the noodles and to finish them in the sauce.
"I think a lot of people feel that you need some sort of elaborate setup to make fresh pasta, but there isn't any sort of required tool kit," says Jacob Siwak, chef-owner of Forsythia in New York City. "All you need is a bowl and a tiny bit of space to make countless types of hand-formed pasta."
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