Salmon, angelhair pasta, sauce vierge

The sauce for the fish is used on the pasta instead. 

[This was a weird lunch. Originally an Asian sauce was prepared that included quintessential American continent ingredient real maple syrup. I decided not to use it and switched to this instead. Now I have two sauces with conflicting profiles. It was not wasted. I kept dipping bits of salmon into the maple syrup / soy sauce with ginger and garlic, but they do not go together. It made the sauce vierge (French for virgin, simple well balanced ingredients merely heated and not screwed with) actually a lot more interesting switching back and forth.]

Ravioli

There are three components, the filling, the pasta and the sauce.

Ricotta drained, but no water drained out. It is already dry ricotta

Terrace Italian parsley

Terrace basil.

Terrace mint.

Parmigiano and asagio.

Ricotta added to the two grated cheeses, so, three cheeses.

My own whole wheat bread. One slice for fresh bread crumbs. The elements that would go into a meatloaf except egg.

Tomato paste, Worcestshire sauce, chile flakes, oregano, salt, pepper, white wine, olive oil.

One egg, semolina, water.

All purpose flour.

Dough rested for at least 20 minutes.

Fettuccine Alfredo

Spices suggest themselves; nutmeg, cayenne, mustard powder, but I did not use any of those this time.

I am enjoying this approach to starting a sauce with butter and reduced wine quite a lot lately this time with heavy cream added directly and with grated hard cheese dusting the pasta eventually working in. Similar to fondu, and the combinations are endless. If I had cream cheese I would add that too for its tang and for its silk quality. 

  

Penne, spinach florentine

Fried egg with ham and pasta breakfast

Unheated ↑, heated ↓. 

Pasta in cream sauce