Time is always in short supply when you are a chef. But when I get an idea to make something special I find a way. These little beauties take a long time. I make the dough in the morning, weave in the afternoon, cook & serve in the evening. I missed making this post for #worldpastaday but here is one of my favorites! The white dough is seasoned with dehydrated stock. The green dough is raw spinach. I use raw spinach because once it is finally cooked the green pops through brighter than if you blanch the spinach before making the dough. The weaving process is a true labor of love. It’s fun with other colors too but I had spinach on hand. They are filled with lemon whipped ricotta/strained ricotta and nutmeg. Once cooked I served with basil butter, micro basil and lemon violas from @thechefsgarden_ohio Pasta is happiness I promise! #allfivesenses #pasta #superyachtchef #themindofachef #eattheworld #yum #homemade #makeitnice #takeyourtime #cheflife #chefsofinstagram #italianfood #italianchef #food #techniques #luxury #yachtlife https://www.instagram.com/p/CkgxmWHucBU/?igshid=NGJjMDIxMWI=
