Noodlebowl

Pasta Fresca

During our stay in Tuscany, we decided to take a pasta making course. Fresh pasta is surprisingly easy but our previous attempts at home was always a bit gluggy and “thick”. The one great tip we took away from the day was the use of rice flour for dusting off the freshly made pasta. It is so fine that it just dissolves away in the boiling water.

We made ravioli, tortellini, fettucini and spaghetti. All of which we got to take away leading to the Day of Pasta 2007. We had fettucini carbonara for breakfast, ravioli for primi at lunch and tortellini in brodo for primi at dinner! Bring on the carbs!

Day 2 of wisdom teeth. I look like a lopsided chipmunk and food intake has been limited to smooshy soup, jelly and yoghurt. I can’t talk properly so MSN is my friend.

That’s a fabulous photo, Sue! I love the long sweep of the pasta and the look on the little girl’s face, plus the cameras in the background. It’s very real!

Thanks! She was the daughter of another guest at the villa. The kids seemed to get the most joy out of the day.