Foraging for your own ingredients, like field greens, is a rewarding experience. Not only does your food taste more close to nature and is chuck-full of nutrients, foraging opens pockets of time to be with Mother Nature herself. It is also time for quiet self-reflection, a healthy helping of fresh air, and a much-needed unplugging from this digital century.
Over the last year, I had a curiosity to learn how to make my own pasta. Flags of floured pappardelle, herb-cheese stuffed tortellini, ear-shaped orecchiette, and so much more . . .