WHAT’S GOING DOWN? I’ll go first :

The damn weather cooled off again! It’s been consistently GORGEOUS and breezy enough to wear jeans again and I’m super happy about it. Also, we’ve been getting sunsets like this :

So that’s pretty cool. IN FOOD NEWS, I made this shrimp salad which was GLORIOUS :

Arugula, chilled steamed asparagus, julienned crisp raw yellow bell pepper. Throw your peeled shrimp into a sauté pan with some olive oil, the juice of one big lemon, salt and pepper, and a bunch of fresh grated ginger. Put a lid on it and let it cook for a bit, then add a couple tablespoons of brown sugar and a splash of Worcestershire and cook a while longer sans lid. Drop ’em on top of your salad and add some more vinegar and olive oil to the pan drippings to make a warm tart gorgeous dressing. NOTE : I added a bit too much brown sugar the first time (I used like… easily a quarter cup) which resulted in kinda tangy-sweet barbecue flavor? Also, this definitely needed something creamy, but alas the stupid grocery store only had avocados in the “basically granite” stage of ripening, boooo. Some crumbles of a mild chèvre would also do nicely!

AND ALSO, we made pasta! Like, actual pasta! From scratch! This is astoundingly easy, provided you have two things : 1) a Cuisinart, tho I feel a good blender would also work just fine, and 2) a pasta machine. Pasta crank? One of these things :

There’re a ton on Amazon, starting at about twenty bucks! I might have to get this one which has great reviews, runs about $70-100, and comes in nine colors including a rather smashing metallic teal, ooooooo. All of these seem to have similar functionality, and are attached to the edge of your work surface via a vise/clamp thing. “Oh but I have a rolling pin, it’ll be fine.” Man, do not. Surprise, pasta dough is HARD CORE, and I swear to god you could patch a sidewalk with this shit. I could barely knead it effectively, and I cannot imagine trying to roll it out thin enough.

Anyway, the process is shockingly simple : Dump three cups of flour (we used caputo) in your blendy thing with 1/8 tsp of salt and four egg yolks. Pulse a few times to mix, then with the mixer/blender running, add 1/4 cup of olive oil, and then gradually pour in 1/3 to 1/2 cup water. The resulting dough looks kinda granular, but will stick together when you mash it between your fingers. Remove and knead for a few minutes on a flour-dusted surface, adding a little more water if needed, then plastic-wrap it and fridge it for half an hour or so. The cut into big chunks, mash/pull them into slabs, and feed them into your machine! (An extra pair of hands is very helpful.) We found that it was best to run the dough through the smooth rollers on the loosest setting, then once or twice more on tighter/thinner settings, and then through the cutting rollers if you like. The “2” setting seemed thin enough, but in retrospect it was not — 3 or 4 would’ve been better for the fettuccini, and a 3 probably would’ve been best for the ravioli :

“Mezzaluna” if you’re nasty.

Which, ravioli are also STUPID easy! Purée/finely chop your [precooked!] filling (we used chicken/spinach/feta sausage, ricotta, salt and pepper), cut out circles, plop some filling in the middle, finger-paint some water onto the edges, fold and press lightly, then crimp to help seal ’em. There’s an actual tool for all this but we did not have said tool, so I used a highball glass and a clothes pin, word. Anyway, this whole thing was super fun. I feel like for Standard Basic Noodles it’s mayyyybe not worth the fuss? But you can bet your culo I’ll be making A LOT of ravioli/tortellini/etc in future. Ground turkey, fresh sage, black pepper, brie! Salmon, spring onion, and lemon zest! ENDLESS POSSIBILITIES.

IT’S THE WEEEEEKENNNND, what’re you doing? <3