My goal for this month was to find and cook a lobster, and that my friends is exactly what I did. Let the pasta making begin!

Pasta has turned into one of those bakes where I don’t even need to look at a recipe anymore. It’s has latched onto my genetic code. If the dough feels dry I crack open another egg, if it feels too wet I thrown in more flour. Honestly every batch I have made has tasted good, it’s feeling pretty fool proof. I’m confident that anyone can make fresh pasta.

For the filling, I also just kind of let my instincts guide me. Adding in things I thought would taste good, butter, chives, garlic, and of course we cant forget about the lobster. Seasoned with some salt & white pepper, and then I reduced with glug of white wine.

It was a delightful, and the imprint the stamps left really helped it feel special. Though in the future I want to get some cute raviolis cutters to help add some flair on the edges.