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When I pulled out Mark Vetri's Mastering Pasta yesterday, I spied a recipe for Farfalle with Chorizo and Favas.  I had favas in the freezer and was convinced there was a small piece of Spanish chorizo in the fridge so I embarked on making the farfalle this morning using the Whole Egg, Bread Flour and Stone-Ground Wheat Dough from his book.  The chorizo went missing so I settled on some 'nduja instead.  Vetri calls for Pantaleo, a hard, aged goat cheese from Sardinia.  I subbed Cabrillo, a Spanish-style goat & cow cheese from Stepladder Creamery on the California central coast.

Next time, I'll roll dough a little thinner but it was a good learning experience - I used pinking shears to cut the dough 🤣 and a satisfactory lunch with a glass of syrah.

When I pulled out Mark Vetri's Mastering Pasta yesterday, I spied a recipe for Farfalle with Chorizo and Favas.  I had favas in the freezer and was convinced there was a small piece of Spanish chorizo in the fridge so I embarked on making the farfalle this morning using the Whole Egg, Bread Flour and Stone-Ground Wheat Dough from his book.  The chorizo went missing so I settled on some 'nduja instead.  Vetri calls for Pantaleo, a hard, aged goat cheese from Sardinia.  I subbed Cabrillo, a Spanish-style goat & cow cheese from Stepladder Creamery on the California central coast.

Next time, I'll roll dough a little thinner but it was a good learning experience - I used pinking shears to cut the dough 🤣 and a satisfactory lunch with a glass of syrah.