Most of our girls have started laying, and I remember how eggs just never get old. When they beggin to build up on the fridge and on the counter souffles, frittatas, challah and fresh pasta make thier way onto our table.
I used to have have a pasta roller, but I've found that with a little practice, a rolling pin (actually a sanded and waxed dowel) is much more efficient and satisfying. Instructions found here.
Nothing beats fresh pasta with this summers oven roasted cherry tomatoes.
