Prepping for pasta…

Muscadet and egg bbeeman

I don’t always make homemade pasta, sometimes preferring the chewy bite of a dried pasta.  Never for things that require an extruder – although that is on my bucket list.

But, as we ease into summer, I find myself looking for lighter things to cook and that’s where homemade pasta really shines.  I took these photos yesterday as I assembled the ingredients for the task.  I wanted to use my pasta stamp made by Flippo Romagnoli and came across his recipe for Corzetti Pasta Salad with Peas, Mint and Lemon  Perfect for those days when it goes over 80F degrees here at the beach.

Be sure to accompany your hard work with some Domain de le Pepiere Muscadet Sevre-et-Maine Sur Lie – Loire, France. Buon appetito!

Pasta flour eggs bbeeman

Flour measurement bbeeman

Muscadet and egg bbeeman

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