Learning curve

Apparently there’s a reason Italian grandmothers make this look effortless. I’ve been at this for two hours and my kitchen looks like a flour bomb went off.

Learning curve

The dough fought me every step of the way - too sticky, then too dry, then somehow both at once. YouTube made it seem so simple: mix eggs and flour, knead for ten minutes, roll it out. They failed to mention that ‘rolling it out’ actually means wrestling with what feels like edible concrete until your arms give out.

But then something clicked around the third attempt, and suddenly I had actual pasta happening under my hands.

Quality control in progress

Jake’s been documenting the chaos from a safe distance, occasionally offering encouragement from the doorway. Smart man knows better than to get between me and my first pasta-making disaster.

The final product actually turned out edible - not pretty, but edible. Some pieces thick as noodles, others thin enough to see through, but it tastes like victory. Jake claims it’s the best pasta he’s ever had, which is either true love or he’s afraid of what I might make next if he complains. Either way, I’m calling it a win.