Pasta!

I found the crank for our vestigial pasta maker last week (I’d given it up for lost), and with an unusual surplus of Iris eggs in the house, I seized the opportunity to make fresh pasta for the first time.

It was not a perfect plan, as I only had Speerville “whole white flour” in the pantry, but as a beta test it worked out surprisingly well. And about as simple a recipe as can be: 2½ cups of flour, five eggs, salt and olive oil.