About 2 pounds of basil was juiced to add some colour and flavor to our dough today!IMG_1553

-piped them full of ricotta, mascarpone, parmesan and some egg yolks for good measure.


and kept doing that until we made enough to feed and army!

IMG_1555These are going to get layered with our pomodoro sauce and parmigiana, and tossed in the forno,

..al ora!

Also today:

Tagliatelle alla Bolognese

Spaghettini con Cacio e Pepe