Thank you to everyone who tuned into my first live video yesterday—it went pretty smoothly for the first time though I felt a little shaky. I’ll get used to it! As I said, I’m hoping to do these roughly once a month, maybe more if there’s a lot going on in the kitchen. Besides classes, I’ve been thinking of just having the camera on wile I cook—doing my own thing in the kitchen, making the stuff I’d be making for myself anyway, and just narrating and taking questions. I find that less structured flow to be the most fun state of affairs in the kitchen, and its much more reflective of how I cook.
Moving forward, paid subscribers will have automatic access to these so if you need an incentive to upgrade from free then I’d be thrilled to have you join us. Your support makes this project possible. And I’m open to requests!
Note that for the egg pasta I misspoke: per 100 grams of flour it’s more like 60 grams of liquid (egg and a little water). Not 80! Like I said, I was a little nervous. Again, your mileage may vary but that’s the neighborhood you want to be in for the right texture. Any questions, leave a comment or send me a DM on here. Thanks again, and I hope your pasta game just got a notch or two more confident.
