In early April, we learned about making a larger, three-finger cavatelli. Since then, we have explored other...
American Noodles
We continue to explore, tinker, and wonder. We adapted our smoked pasta dough recipe from Ideas in...
Stuffed rigatoni is not new. It is new to us. Even though it has been on our...
Mixed dough ready to extrude. It looks like beautiful streusel. Any wetter and the dough clumps into...
About a year ago we revisited our miso noodles and made blonde miso extruded noodles. Today I...
I am back on a seamless ravioli (otherwise known as gnudi) kick. I want to form a...
I have been frustrated with the clamping system on our pasta machine. It only fits certain countertops,...
Seventeen years ago we were running a restaurant on Martha’s Vineyard. We made a ton of pappardelle,...
We were revisiting seamless ravioli. It has been a while since we made them, and we forgot...
I often find the difference between buying and making an ingredient is the amount of respect we...