Homemade Tagliatelle

— a house favorite

Since my husband and I were away for several weeks, we hadn’t had our homemade food in a while. I was excited to cook and have some of the meals we regularly prepare at home. Yesterday’s lunch was tagliatelle with a reduced cream and white wine sauce.

bon voy-HOME

I’ve made pasta before but I came across new instructions from other cooking websites. While thinning the pasta dough, I let the dough rest one to two minutes in between changing levels on the pasta maker. Then it took several hours to completely dry. Normally I cook the pasta right after I cut it but I’m glad I tried these new steps–it tasted way better with drying involved. Pasta is technically slow food but I’d never thought of it that way.

pasta making

Physically, I felt so much better eating my own food. Traveling is somehow becoming less and less enticing each day.



Brioche Baking

an unexpected benefit


Varlam Shalamov

relatable to the gulag

back to home