Dough is Play

Tonight: roast pork loin, broccoli, and fresh pasta. I forget when I'm not doing it how much I like working with dough. It seems to be something I have a knack for, kneading to the right texture and elasticity, cutting or shaping, stuff like that. Pasta, of course, is not a yeast dough (and I rolled tonight's dough by hand rather than using the pasta maker, because I like the unevenness of thickness for noodles) so the rules are different than, say, for brioche or challah.

It's always fun to find an excuse to play with one's food.