Spring pea agnolotti with squash, brown butter, and pomegranate

I love making pasta from scratch. There’s something so satisfying about getting this golden, stretchy dough super thin, and being able to take something so flat and paper-like and fold it into all sort of fun shapes. I guess that’s why I love origami so much. The transformation is exciting! For my pasta, I did…

Kale Fagottini

When I first heard of the name of this pasta, I tried really hard not to react. The term, fagottini, I pronounce the “g” like a “j”, just because I don’t want to accidentally offend anyone. The pasta itself is a purse-like dumpling, stuffed with traditionally sausage or ground mince meat. However, when I prepared…