To make fresh pasta, all you need is flour and eggs. And a pasta roller. There are some eggless varieties as well, although I haven’t attempted those yet. The pasta here is about 60% whole wheat.
Some of our sage plants have been getting strangely woody, so I cut some back and threw the leaves with the basil. While chopping the herbs, I was pretty sure I was committing a form of culinary blasphemy. But surprisingly, sage and basil actually works.
In other news, I have come to the decision that everyone should roast red peppers. Daily. Place a bell pepper under the broiler for about twenty minutes, turning every once in a while. The skin will blacken and blister. After you take it out, seal it tightly in a brown paper bag. Once cooled to room temperature, its skin will slip right off. Heaven.