Fresh Egg Pasta

Italian pasta or Chinese egg noodles are practically the same thing – a mixture of flour and eggs. Pasta is one of those easiest things you can make, and you can really tell the difference when it's homemade.

If like me, you’ve bought fresh pasta and cooked it at home, the cooking time can really make the difference from an al dente pasta to a soggy mass. I hate that! When using this fresh pasta recipe, you don’t get any of that soggy pasta - it’s all al dente all the way!

Winter & Summer Squash Pasta

This is one of our favorite vegetarian dishes. I can’t even remember where my inspiration came from for this recipe. Before I made this dish, I would never have made pasta with no base sauce.

You’ll need a really good mature (sharp) cheese to carry this recipe off, I use vintage Gouda. I also use fresh homemade pasta, but it works equally well with dry pasta. This dish has the combination of al-dente pasta, scattered with mature (sharp) cheese and toasted walnuts, which are highlighted by the sweetness from the winter squash and the savory notes from the summer squash, all tossed in the light lemon juice and olive oil dressing. It’s simply sublime!