Homemade Pasta Dough
The highlight of the Eurotrip was taking a pasta-making class in Rome where we made ravioli stuffed with lemon pepper ricotta. I would say it's "easy" because the ingredients are simple (all-purpose and durum wheat flours, eggs, EVOO, and salt), BUT it's a lot of work. Making pasta is a labor of love and I can only love so much, so I'll probably only make fresh dough 3x/year.
When hubby and I attempted to make it at home, it was a challenge. We were truly on our own without instructors and it took two tries to get it right. I think next time I'll setup a more fun environment with music in the background while drinking Prosecco as we knead.
By the way, anyone else here have bendy fingers? Tell me I'm not the only one!
Food styling and photography:
Continuing dark food photography with natural light. The scene was set up next to the window with no light diffuser. On the other side of the scene, I used a black reflector for shadows. Also, wearing black and a bluish-black apron helped keep it dark, too! I wanted the egg yolk mid-air but, after cracking three eggs, I decided to not waste any more eggs and to just choose the best picture out of the bunch. I snapped the photo using a 10 second timer followed by a burst of 5 clicks to capture the egg cracking action. Check my Instastories later for BTS.
📸: Sony a6300 w/ Sony FE 50mm f1.8 lens - 1/160, f6.3, ISO 400 - 4 hours ago