Things I Eat: Homemade Pasta
Things I Eat
… my way of giving credit to my culinary caretakers, aka the people and places that make my foodie heart skip a beat. They may not be extravagant. Sometimes, they may be very simple. It’s just the food that makes me joyful.
Pasta-making day at culinary class has been one of my favorites so far. In anticipation of the geometric designs I brought my camera.
We made a variety of doughs; from egg and all-purpose flour to whole wheat and vegan. Some of my peers added color and flavor with spices or spinach. Others added flair with a topping, like the butter and poppyseed sauce below, garnished with sage. The stuffings included olive tapenade, sautéed butternut squash, goat cheese, tofu “ricotta” and mushroom redux.
What do you think?