T
he first time I cranked out
strands of tagliatelle, I felt like Houdini. I remember thinking to myself: “That’s all it takes? Is this a trick?” Preparing homemade pasta was surprisingly easy and fun. To this day, I never tire of seeing plain dough magically transform before my eyes—the sheets getting longer and thinner with each turn of the pasta machine. Although it’s delicious topped with just a drizzle of extra virgin olive oil, salt, pepper, and freshly grated cheese, I love serving fresh pasta with a simple tomato sauce. And, because my husband is a big fan of Brussels sprouts, a side of the greens is a perfect accompaniment. If the inspiration strikes, I’ll give in to a couple of winter cravings and prepare a pot of squash soup to start the meal and bake a seasonal clafoutis tart to end it. The extra work is well worth the effort, as it means my husband and I will have an excuse to linger a little longer at the dinner table together—enjoying the food and each other’s company.