In addition to eggs, I added a puree of spinach and broccoli from the garden.
We mixed the dough and rolled it out,
then rolled it up and cut the noodles.
The dough was surprisingly simple to make and work with.
While the pasta cooked, I sauteed shrimp in butter and olive oil with garlic and seasoning. The pasta and shrimp were tossed together and sprinkled with shredded parmesan cheese, served with a side of homebaked rolls and just-picked tomatoes topped with basil and fresh mozarella.
The balsamic glaze for the tomatoes was quick to make by reducing the vinegar on the stovetop.
It was a fine summer feast. I don't know if it's knowledge of the work that goes into preparing the food, a direct tie to the source of the ingredients, or pride for the product of all our efforts, but a meal like this sure does taste good.