the jklabs kitchen

This is my first attempt at a recipe from the Chez Panisse Pasta, Pizza & Calzone book (thanks, Grandma!).  I was reading about the importance of high quality eggs in the introduction, which led me to Wilson Farm out in Lexington.  In addition to good eggs, they also had fresh scallops.  Yum.

First step: pasta.  It was, admittedly, a near disaster.  I was using the pasta maker attachments for my new stand mixer (thanks, Brady!), but I hadn’t quite mastered the process.  Brady saved me, though, and it ultimately worked out.  No photos of that part – maybe next time.