You know how I know I'm married?
The continuous presence of the same woman in my house is a fairly strong indicator, as is the ring, to a certain extent. But more than anything else, I know I'm married because right now, in my closet, there is a small box containing the pasta-making attachment for a KitchenAid stand mixer. It's just one of those things that happens. You get married, and suddenly the tools and expectation to make your own pasta just materialize.
It hasn't been used yet. Not because Mrs. Culinarian and I don't enjoy fresh pasta, but because we were, frankly, terrified of it. But we've been helped to get over our fear of the pasta roller by our friends at Capital Spice, who invited us to Capital Spice World HQ for an afternoon of ravioli making and general awesomeness.
With hot 90s jams playing in the background, we kneaded together flour, water, oil, and eggs into pasta dough, as prescribed by Tom Colicchio. Like all of cookery, rolling out the pasta is a learn-by-doing affair. PROTIPS: DO have plenty of parchment paper on hand. DO NOT run the dough through the rollers too many times or it will start to break up.
To fill the ravioli, we went a little crazy. Remember the tariflette from December French? The cream covered potato-cheese-bacon calorie bomb that boasts mountaineering as a prerequisite for consumption? Mrs. Culinarian and I filled ours with that. And covered them in a wine and cream sauce with shallots. They were stupidly good, as were the spinach-ricotta ravioli topped with sage-walnut pesto deployed by team Capital Spice.
Foodiness was reveled in. Wine was consumed. And A-games were brought, the results of which you can see here. General consensus? PASTA VICTORY. Many thanks to our kind hosts for getting us over the pasta-making hump. And additional gratitude for the smoking-hot DC Meat Week t-shirt.