Shaya

I've made these successfully several times. At first I tried to use the directions in the FL Cookbook, but I have to agree with MobyP, that Keller's instructions are not at all useful. I sat for one whole afternoon trying to make sense of them, and eventually gave up and just made squares. When I finally went to the FL I studied those little guys intently. It seems to me that when you roll over the flap with your ravioli cutter, you do go in the same direction as you rolled it over. It does create a little flap, but this is what makes them so clever, because they are self-contained little packages that will never explode.

Here's an idea for you: we're having a private dinner this Saturday, and the first course is Goose Consomme with black salsify and scallions.

Yes, please pull out your chitarra, that would be great to see!

You got my attention with your ravioli. Your presentation is beautiful in its simplicity. You live in a beautiful part of the states. Are you originally from the area? If not, how did you end up there? You mention the French Laundry. Do you eat there often? If so, what has been your experience being there as a local?

Good point, godito. To clarify my earlier post, I too toss with fine semolina flour, not regular flour.

If you are going to use them within the day you should be able to avoid hanging. I now I do. Two thought come to mind. Did you let the sheets dry a bit before cutting into fettucine? Also, You need to toss the noodles with lots of flour, and fluff them up to keep them apart when you create the nests. Just be sure to shake away the excess flour before boiling them.

Wonderful, thanks for sharing.

Thanks for serving us a huge slice of your life, Rachel. Hanging out with you here really makes the rest of the world temporarily disappear. You have a sunny manner that is contagious. It's wonderful to see you sharing your life so closely with your daughter, in particular all the meals you cook and share together. All Mothers should be so lucky.

Ann, that breakfast looks so good. I could eat those potatoes up right now. I have some dough for pide rising right now, we'll see how it turns out.

Everyone calls her Mama. Her children, her grandchildren, and all 7 great-grandchildren. She lived with us when we were little, then got her own place and always came over on Mondays to prepare 3 or 4 meals for us for the week. I first met her when I was a baby, and as she tells it, she tossed aside my abominable baby food and fed me chicken and rice. From that moment on our bond was formed! After I moved away from home she would await my visits, and prepare countless tupperwares (she calls them "tuppaware") filled with goodies for me to freeze and eat for lunches. Now I find myself asking her what goodies in tuppawares I can bring home for her when I visit. Our other Grandmother was Nana. She was cold, somewhat distant, and the only food memories I have of her involve her sneaking into her bedroom to bring us chocolate bars.

Rachel, this is wonderful! Your writing is so full of nostalgia and history, and you exude the warmth of family. All this really appeals to my sentimental side. I hope you don't mind that I've written a quote from you on the front page of my food journal: Although my grandmother lives an airplane ride away, she is always with me in the kitchen. Unfortunately, she abruptly lost her eyesight this Spring and can no longer work in her beloved kitchen. And even though I am making foods and breads far outside her own experience, it is her passion and drive that I carry with me daily. Thanks for sharing your week with us.

The nuts were ground. The flour went in during whipping and the nuts were folded in at the end. But the whole thing deflated after I added the sugar, not the flour.

Ling, those tarts are just gorgeous. I am posting tonight's dessert not so much for their beauty or finesse, but with the hope that someone can help me understand where it went wrong. I have never had a hard time whipping eggwhites into perfect peaks. I usually add salt at the start and then acid partway through. Today I was making little Italian almond foams called Spumini Mandorlati, from Ciao Italia by Mary Ann Esposito. She says to beat the egg-whites until foamy, then to add 1/4 cup sugar and beat until shiny peaks form. Then slowly whip 1/4 cup flour into the eggwhites. Then fold in almonds and voila! Well I did this twice, and both times the egg whites collapsed. I put in a bit of salt at the start. Could it be the sugar I used - organic cane sugar? Here they are before and after: I appreciate any input. Thanks.

La Varenne Pratique. Just love it. My Mom gave it to me just as I was in university, and I've been referring to it ever since. I pick up techniques from there witnout even knowing I was doing so. Pat, I intend to look at your ebook as well. Thanks!

Daniel, you must let us know if you decide to hit the right-coast!

I made snowshoe bread tonight. I love the chewy texture. I always sprinkle salt and sometimes sesame seeds on before baking. I usually eat one bread just after baking, leave some out, and freeze half for another time.

Awesome photos of the parmigiano factory. It really is a must-see!

The recipe is here and as a bonus there is a video of him making the gnocchi.

Oh my gosh, this is a wonderful way to be transported before I head to bed. You got me with the figs, the truffle pasta, the lamb stew, the wild boar pasta, and you two are such a beautiful couple. That photo from your drive back to Firenze made my heart skip a beat! I can't stop swooning over that romantic landscape. It's been years since I've been, but I think I'd better get me over to Italy soon...

Mei, you are so adorable. Your images provide such a unique perspective. I love those little Zwarte Piet chocolates. Sebastien is too cute. And gorgeous flowers, you must hold onto this farmboy! You must be very mature to be juggling all this....foreign country with no family around, responsibility to a little boy, boyfriend... and yet in the midst of it all you have an extra hand to be involved with eGullet. That's the funny thing about eGullet, I think, is that no matter how busy you are, you always manage to squeeze in a moment or two to catch up. I was in Malaysia a few years ago and absolutely loved it. We travelled around a good portion of the country and ended up at a gorgeous beach on pulau Tioman. I may have missed this in your blog, but which part are you from?

Torakris, I have that Children's World Cookbook (along with 2 other really nice children's cookbooks) and I really like it. I've made quite a few meals from it, including the beef stroganoff. I want to make Jansson's Temptation which gets lots of attention here on eGullet. My kids are sort of obsessed with Africa and always want to make the peanut bread. I dunno, just looks kind of weird to me...

Mmmmm, I love potatoes. One of my favorites is gratin dauphinois. Combine milk and cream and a clove of garlic and nutmeg and simmer briefly. In a large casserole dish, layer thinly sliced potatoes with a combination of gruyere, emmenthal, salt and pepper. Pour cream mizture over top. Top with freshly grated parmesan, and bake covered until potatoes are soft. You can transport in this state then brown the top under the broiler at your destination.

Wow, Chufi, that dinner looks great. It took you no time at all to participate in this game (I am still procrastinating...) My grandmother always made these stuffed vegetables like your onions; we call it m'hasha. I would watch as she'd separate all the layers of the onions, and would just marvel. She also filled beets, zucchinis, grape leaves and peppers. It makes for a gorgeous presentation. Yours look very beautiful. Mama would be very proud!

Gorgeous, gfron1.

Nice looking dinner, Kevin. I have had that simple antipasto on the brain for tonight for the last of my saltless Tuscan loaves. I love the idea of the quail wrapped in pancetta and the open-flame cooking is a bonus. Do you manage to buy your quail fresh? I can only find frozen.