I won't bore you with the recipe for pasta (6 eggs to one Kilo flour) but what was impressive was the ease with which she operated the bog standard Imperia pasta maker. She rolled the pasta to the perfect width flipped it into the machine and cranked it through. She made the rollers thinner and started again and in no time she had thin flexible sheets of shiny yellow pasta ready to be cut into any shape. She let me do some rolling and hey, it turns out I was a natural.
Imagine my surprise when I got back to Ireland, bolted my new machine to the table and cranked out the stodgiest, gluey pasta the world has seen. So, I worked hard at it and after a large number of attempts, I managed to make reasonable quality pasta. But it wasn't great and it took about an hour to make a kilo. I never achieved the results that looked so simple in Barga.
The end result.