the back room | pasta

Pasta class at South's Back Room; bubbly, much flouring, kneading and rolling, Boomtown pappardelle. Key takeaways? Air bubbles are the enemy, semolina is to be used at your own risk and spaghettini is best left to the masters. A lovely way to spend a Sunday afternoon with lovely people. And a batch of fresh fettucini just in time for meat-free Monday.