Vaccination and masks required for all in office visits to protect medically vulnerable clients. Virtual services via video or phone also available. Call or text for more info.

Ok, disclaimer: i haven’t actually made pasta yet. But I’ve been interested in learning how to for a long time.

As those of you who read this blog know, I’m into the craft of things, and so I went all the way back to learning the basics: board, roller, tools, what have you. And all of this is taking some time to set up.

You have to seal a pasta board with a combination of mineral oil and beeswax, for one thing. Cast iron pans have to be seasoned in a multi step process. And then there’s this book, which I ordered thinking it would be a simple how-to and is instead turning out to be nearly a science book, a treatise on flour, water, eggs, protein and all things related to classic pasta making.

So. You could say I’m studying right now. I’ve gotten the 00 and semolina flours. A gram set of measuring cups will arrive shortly along with a pizza stone. Really, what I want out of this is to be able to make thick fresh noodles, ravioli, and homemade pizza. But being the obsessive craftswoman that I am, I have to learn it all from the ground up.

So I am.

It’ll take a while before results start coming out of this, but trust me, the photos will be on this blog the minute they’re worth posting.

Subscribe to follow

* indicates required