means more #stuffedpasta #inthelab
(I hate making stuffed pasta, so why not do it on my days off?!?!?!):
Braised kale and chèvre #agnolotti
This week’s are coming out a lot better. #practicepracticepractice
the pasta dough was a lot softer this week, but still minimal dusting needed when rolling it out. I also piped the filling on a smaller line. I’ve had a habit of overstuffing. I guess I’m learning the art that’s it’s about the pasta and the shape to be balanced by the filling, the dish isn’t about the pasta being only a carrier for the filling. @theciaofandiary
could still school me, but one day. .