Not for the first time but the first time in a long time. We were given fresh eggs from friends who have chickens. I love making fresh pasta from ‘farm eggs’. They have such a deep yellow color to the yolks and it really shows in the noodles. I’ve worked from Alice Waters’ recipe in the Chez Panisse cookbook. It’s basically one large egg to one cup of flour and adjust the moisture as you go. I ended up using two of the smaller eggs and a cup of mystery flour- we’re not sure if it’s durum or double 0 so it was appropriate for pasta.

We had some kale pesto in the freezer and blistered up cherry tomatoes that needed to get used. It was a very good meal.