Foie Gras and chicken liver mousse

Rich, creamy, delicious! Topped with a blackberry glaze, toasted hazelnuts and thyme.

Hand rolled pasta night

So I've been experimenting with different pasta doughs lately and found one that yielded some pretty great results! If you haven't rolled your own dough you're really missing out. It much easier than it looks as long you get your ingredients down precisely. Once you try your own fresh cut pasta trust me, you are never gonna want to by store bought again!
Grab a nice bottle of Chianti and throw on some Sinatra and take this recipe out for a spin!

16 oz: OO Flour (if u cant find it, I recommend White Lily premium AP flour)
4: Egg yolks
2: Whole eggs
2: tsp saffron H2O
Pinch of salt
A splash of olive oil

*bring an 1/8 cup of water to simmer, add in a few pinches of saffron, cut the heat, cover and let steep for 20 minutes.
Add flour to large bowl and create a well at the bottom, mix eggs together and add pinch of salt, olive oil and saffron water.
Slowly drizzle in egg mixture into well and with a fork mix in the flour until
well incorporated. Sprinkle some flour onto work surface and knead dough for about 6-8 minutes into a smooth and elastic ball.
Cover the dough in plastic wrap and let rest in a cool dry place for 30 minutes.

I recommend investing in a hand crank pasta machine...for around 60$ it will make your life a lot easier!

Enjoy!