Flour power

Alex knocked on our door this afternoon with a bag of groceries and big plans. “We’re making fettuccine from scratch,” he announced, like this was something normal people just decide to do on a Thursday. Jake wisely retreated to his desk after taking one look at Alex’s determined expression.

Flour power

Two hours later, our kitchen looks like a flour bomb went off and we have… well, I’m not sure what we have, but it’s definitely not pasta. Alex swears the recipe was foolproof, but apparently we’re bigger fools than anticipated. The pasta maker is currently holding what can only be described as dough confetti.

The pasta that shall not be named

I’m laughing because the alternative is crying over the state of my kitchen counter. Alex keeps muttering about “gluten development” and “proper kneading technique,” but I think we’re past the point where technical knowledge can save this disaster. Good thing Jake’s already offered to order Chinese takeout.

Next time Alex suggests “trying something new,” I’m checking if it involves potentially destroying my kitchen first. Though I have to admit, even covered in flour, this beats studying anatomy any day of the week.