Fresh Pasta

Fresh pasta, especially when hand-made, does not have to be swimming in sauces in order to be enjoyed. In fact, sauces can sometimes even hinder the quality of the pasta. If you take the time to hand-make your dough, then make your own filling for ravioli… you want to be able to actually taste what you make… not just the flavors from a cream sauce/beurre noisette. However, pasta served by its lonesome can also be lacking essential enhancements. Whilst sauces are essential to some dishes, one cannot simply consume heavy, rich sauces on a daily basis.

Thinly-cut root vegetables of any kind can help to brighten handmade pasta… as can fresh herbs/arugula/kale/sprouts. The maximum amount of vitamins and minerals absorbed by the human body are generated by consuming food in its most natural state: raw. Boring. Most raw vegetables are too “bulky” to enjoy without being steamed/sautéed/baked, etc. However, by using a mandolin, one can shave the vegetables into thin strips/segments. For example… shaving asparagus, radishes, carrots, beets, rutabaga, parsnips, etc. By marinating in lemon juice (also grapefruit/lime/orange… any citrus), fresh crushed sea salt, and a touch of EVOO, one can enjoy raw vegetables in a creative manner. The raw touch also pairs brilliantly with pasta, in terms of providing a textural contrast. Since pasta is soft, the crunch from the thin-vegetables is a welcome “spark” to your taste buds.

Don’t you just love how food can be described?! Sometimes I find myself giggling after writing a description…

It is what it is.

Fresh herbs are essential: chives, cilantro, mint, basil, rosemary… the ability to grow your own herbs not only provides for fresh smells to permeate your home, but welcoming greenery and a freshness second to none.

Play with flavor combinations and experiment when able… the joy of cooking is a beautiful gift.

Love y’all! ♥