So my girlfriend got me a pasta maker for Christmas. My previous attempts at pasta had resulted in tasty, but heavy, tagliatelle. Initially I wasn’t sure what difference a pasta maker would make. It’s ability to roll pasta into thin sheets, whilst labour saving, couldn’t impact on the taste and texture, right? Wrong. Being able to work the dough through the maker at different thicknesses just gave the dough the silkiest of textures. Additionally it massively reduced the amount of flour needed for dusting, thus less flour to turn the water into a starchy soup.