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Focaccia!

Posted on September 22, 2019

As long as the kitchen is a mess, I guess I might as well make some fresh pesto.

Posted on September 22, 2019

…and fold and cut. Nine down, a bunch to go.

Posted on September 22, 2019

I need to find a little old Italian grandmother to teach me how to properly shape these ravioli. Anyone have one I can borrow?

Posted on September 22, 2019

…and the ravioli filling is done and off to the fridge.

Posted on September 22, 2019

Today’s ravioli filling: Chèvre goat cheese, Parmigiano Reggiano, Asiago, and spinach.

Posted on September 22, 2019

Stir the egg with two fingers, letting it take in as much flour as it wants, until you end up with a loose pasta. Now into the fridge for a one hour rest.

Posted on September 22, 2019

Then into a well of flour to mix.

Posted on September 22, 2019

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