Guest article by Tyler

As part of the preparation for our Christmas feast, we obtained an Imperia Pasta Machine from Williams-Sonoma, initially for the construction of wild mushroom ravioli. We had a really pleasant experience making the ravioli. Despite being a manually operated machine, once you get the hang of how to work it, it’s quick, simple, and produces fantastic pasta as advertised.

We decided to give it a second workout, and this time to actually use the pasta cutting attachment, by making some spinach fettuccine. And, as usual with anything we make involving flour, we made an attempt to get some whole grains in there as well. Without further ado:

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