Handmade pasta is an artform with an ever changing medium.

Eggs always vary in size, different grains and grinds of flours absorb varying amounts moisture,

-and lets not forget the humidity, that has a mind all of it’s own.

I have several variations of my basic egg pasta recipe,

a different combination for each of our styles and well over 50 shapes of pasta.

However, with that many variables…..

every now and then………

Maybe a dough….. sometimes….. comes out an insy-tinsty bit……

Well, ….not exactly “suited” for the intended pasta shape.

—————————–

What to do?

Typically, I calmly set it aside, rehears the culinary disciplines in my head, and begin anew.

or,

TEAR IT UP INTO LITTLE PIECES,

AND SHOW THAT PASTA WHO’S THE BOSS!!!!!!!

Pasta Strappata!

Fix up a little brased beef ragu,

and presto!

“Rustic Charm” in a bowl

Also today:

Cavatelli, with red-wine braised mushrooms and cream

Spaghettini, with basil and parsley pesto.