making pasta

Yesterday was a delightful day. I hiked with friends around a beautiful swampy lake,  high enough on the mountainside that there were also some spectacular lookouts. The mosquitoes were out but they ignored me for my sweet(er?)companions. The hot sun caught us off guard- it had been a drizzly morning. I shed my boots halfway and walked barefoot, the dry forest floor and squelchy mud a delight to winterized feet.

At home, we made fresh pasta and pesto: yum!

   

The pasta used 200g of flour and 2 room temperature eggs, mixed, kneaded smooth and not sticky, then rolled out with my wonderful pastabike to translucent sheets and cut in noodle strips.

For the pesto, we used fresh local basil, some parsley (for bulk), parmesan, olive oil, pine nuts, cashews, garlic, and a hint of sesame oil, all in vague proportions relating to what was on hand and the resultant consistency and taste, and happily whirled in the food processor ’til smooth. Serious motivation to repot all those wee basil sprouts. Tomorrow.

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