Grazie, SM, for the fresh pasta, which I'm told hails from his hometown Lucera in Puglia. This exact type is called troccoli. The long, thick strands are traditionally cut with a special brass rolling pin, something SM's dad made to do up his own batches of troccoli back in Italy.
And so, a few of us got to partake of SM's lovely handiwork (something he does on a daily basis) one Sunday night not too long ago.
We enjoyed the filling pasta with a simple veggie ragu topped with grated Parmesan along with a side of peppery arugula and cherry tomatoes. Sometimes it's the simple things in life that are the most satisfying.