Though my pasta dough didn’t turn out quite as well as Bello’s, I tried his simple two-ingredient pasta last night with boiled broccoli and flour, zapped in a food processor. The motor on my small unit started to grind so I dumped out a sticky mass and had to knead in a lot of flour by hand, but in principle it worked! Then I boiled water and simply scissor snipped bits of the dough off into boiling water and cooked for awhile; meanwhile, frying some bacon. I dried the bacon, drained the pasta, and tossed the little broccognocchis into the hot pan, and added a little parmesan as they continued to cook.

Bacon crumbles and more parmesan on top, and it was a delicious – though ever so greasy – dinner. There was enough dough leftover to make three more meals, so one of them was lunch today, vegetarian this time, with an organic roasted garlic tomato sauce, sourdough toast with butter, parmesan, and grated granulated garlic. So simple, so delicious. I’m grateful for playing with my food, and for parmesan cheese.