“In for a penny, in for a pound” goes an old British saying. On Monday night I’m going to learn how to make my own noodles at the sold-out pasta-making workshop we’re hosting at The Dep, and on Tuesday night I’m going to make fresh pasta for everyone.
Tagliolini al Limone is a simple, classic dish of quality pasta, butter, cream, lemon, parsley & parmesan – perfect for the first hint of Spring. I’m going to embellish it a bit with some organic baby spinach for colour and toasted pine nuts for richness, and offer an optional topping of seared scallops.
$11, add scallops +$3