This is it! The End! There were points in this project where it really felt like it was just dragging on, but when I realized I only had 10 days left it just flew by. There were so many things I wanted to make that I hadn't gotten around to making to, so I wrote a plan and tried to tick a few boxes off my ULTIMATE PASTA list. Things like squid ink pasta, hand pulled noodles, meat filled ravioli and more fancy egg pasta came into play, and although they weren't all amazing,

Alright! This is really happening! We're chugging along! So far it isn't as hard as I expected it to be, I've gotten into a routine, come home, make the dough, let it rest for 30 minutes (conveniently I get to rest for 30 minutes) or I prep a filling or sauce. At that point, the family has usually come home, and they either decide to help, or volunteer to clean the kitchen (hands raised to the sky emoji) in exchange for dinner. The pasta everyone has been ooh-ing and ahh-in

There are a lot of people who take pasta making and cooking really really seriously and that's awesome - for them. When I cook for myself, I tend to cut corners: don't have proscuttio? use bacon, dont have butter? use oil (lets be honest though I ALWAYS have butter) and (here's the relevant one) don't have semolina or double zero flour, can I use all purpose instead? There is a lot of information out there about eggs and pasta, but I've had a pretty hard time finding out a