How To Make Fresh Pasta
One of my favorite springtime dishes of all time is a classic daube of lamb, a Provencal stew made from unctuous lamb slowly simmered in rose with lavender honey until it is impossibly tender. Traditionally daubes are served with something starchy like pasta or gnocchi. In Nice, they often accompany daubes with a dark green gnocchi (Pate Nicoise) that simmers in the stew for the final 30 minutes. The same dough can be rolled out into fresh green pasta instead.