I am not a “pasta snob.” I do not feel that all pasta needs to be made at home from scratch. As a matter of fact, I often use good-quality, commercially-made organic dried macaroni, rigatoni, penne, and shell pasta in many dishes. But there are times when house-made pasta certainly elevates a dish beyond what any dried pasta could possibly offer. Examples include the thinly-rolled sheets of dough for lasagna, ravioli, and tortellini, as well as tagliatelle and angel hair pasta. In these instances the delicate and fresh nature of the homemade product is far superior to any pre-packaged dried variety. And tonight’s menu includes house-made angel hair rolled delicately thin and topped with seasonal vegetables and a special sauce. This is a light menu in the sense that I do not feel there is much more needed than the “main course.” If you feel so inclined, perhaps add a simple salad with vinaigrette.

House-made angel hair pasta tossed with asparagus, sugar snaps peas, English peas, shallots, and Chardonnay cream sauce garnished with morel mushrooms and herbs
Bread Chez Edouard

Strawberries and cookies