Fresh pasta, red velvet cake, syrah + huntin’ shootin’ & fishin’.
Last night I showed my little brother how to make fresh egg pasta by hand. We went a bit crazy kneading the dough, and then rolled it out to make pumpkin, nutmeg and ricotta ravioli. I fried up some fresh sage leaves in a beurre noisette and finished with a dollop of fresh ricotta.
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