Arugula ricotta pesto tortellini

Pesto Italian cuisine

I have cooking mood swings. There are days when I want something to go from my fridge, to a pan, to my mouth in, like, 15 minutes. I have recipes for that! Other times–usually on Sundays–I want to cook something that’s a little challenging, you know, try a bit of a kitchen project. I think challenges are a good time. I really enjoy throwing on music and starting something that’s a little tricky; I find it methodical (and often times delicious). Enter: homemade pasta. No fancy Kitchenaid pasta attachment needed. Just a fork and a rolling pin. That’s all. And some muscles, too. You’ll for sure get a crazy bicep workout rolling out dough. This is a bit of a step-by-step. I think we should dive in. Now! (This post is in collaboration with Bravo for their show, Around the World in 80 Plates. This week they’re in Rome, Italy. Check it out on Wednesday at 10pm/9pmc on Bravo!!) This recipe starts with 3 extra-large eggs and 3 cups of all-purpose flour. Yes, just all-purpose. No 00 flour or semolina. No special flours today. We’re using what we all have in our kitchens. The dough will sort of be a …