Month: October 2019

Cooking this morning a family-owned restaurant in Montefollonico called 13 Gobbi presented an opportunity to refine my pasta-making technique. Under the careful watch of the family nonnas, I cracked neon-yolked eggs into a volcano-shaped mound of flour on a massive, weathered wood cutting board. As I carefully kneaded the eggs into the flour, feeling the sticky dough transform between my fingers, I thought about how many batches of pasta were mixed and rolled on this very board. And, how that pasta was served to countless friends, family members and restaurant guests. Ah, if this board could talk! There was something quite calming about kneading thisRead More →