![When making fresh pasta, Russell Impiazzi says fresh, free-range eggs and good-quality flour are a must. iStock](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/FQRMDSGC5FTLCBHUWZYWDHQDDI.jpg?smart=true&auth=c6189f9db294d035f9a6e36de506e28061db5b891afc7c7c8f703a927eb979fc&width=400&height=225)
When making fresh pasta, Russell Impiazzi says fresh, free-range eggs and good-quality flour are a must. iStock
When making fresh pasta, Russell Impiazzi says fresh, free-range eggs and good-quality flour are a must. iStockLafayette Gourmet's pasta school
Lafayette Gourmet is hosting a workshop on perfecting your pasta-making abilities.
Ujala Ali Khan
August 19, 2013