Grilled 3 cheese sandwich (idiazabal, cheddar, goat cheese)
Fresh Homemade Pasta (thick wide Fettucine)
Ragu with Lamb and fresh Herbs
On re-learning the process for making homemade pasta, I remember that its a very tactile process. You simply can't leave it to a Kitchenaid or the like. You have to have it in your hands ultimately to judge the density and flexibility. You have to exert physical force to extrude out your dinner. You have to manually separate each strand of pasta from its mate to dry properly before cooking. Its not difficult, unless you are afraid of interacting with what you are going to eat. But the most rewarding sort of meal...