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| Fresh Pasta |
After a particularly obnoxious winter for most (except here!), it's beginning to finally look like spring, which means my favorite season for fruits! In particular Strawberries and Rhubarb (more on that below).
After sampling some of the best pasta destinations in the US, I finally found a recipe that I think matches every single Michelin star establishment I've attended. It has a perfect bite, it doesn't clump. And it tastes...amazing. The dough, is admittedly a bit obnoxious to work with, but oh so worth it!
Using my kitchen aid attachment, the pasta falls cut into a pile, which normally is panic inducing as fear of each strand sticking to its neighbor is realized. But not in this case, it just sits there in a neat pile. I rarely feel this way, but I think I love this pasta. It will continue to be a staple in my home and professional ventures. Which also means I can't let you know the secret of this ideal pasta, that is, not on the internet anyway.
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| Strawberry Rhubarb |
On another note, spring means strawberries and rhubarb!! I spent this rainy sunday preserving the season in compote form, and as per request of my resident taste-tester I also made an accompanying crumble. Simple, classic, and still a favorite.
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