A couple of days ago, I woke up excited for my morning run and there was no mistaking it- autumn had decided to rear the drizzly tendrils of it’s rainy mane.  In Seattle especially, this comes with a touch of bittersweet irony every year since our summers are just so painfully short.  Because that particular run happened to be 9 miles, I felt justified in eating to my heart’s content when we were able to snag a last second reservation later that night at Cascina Spinasse - best seats in the house at one of the hottest newer joints in town.

I ordered the Tajarin al ragu(Tajarin being Piedmontese dialect for tagliolini) as my primo piatto, and it was without a doubt divine, but it got me thinking about what I truly love to ruminate on when it comes to steaming plates of pasta, and that is the element of fai da te or, do it yourself!

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