I am THRILLED. Thrilled, thrilled, thrilled. 
A lot of absolutely lovely stuff has happened lately (or, in the past 2 months... yes, it has been 2 months :O), but right now I am in this elated state because I can finally blog again! By some miracle I am once again able to post photos-with some irritating glitches- but lo and behold, there are photos.

Some of the long-time readers may remember the eggy papardelle escapade. Yeah, it wasn't pretty. 
But we had fun: it was certainly a great way to spend the evening.
This time around, we got the same pleasure out of kneading, rolling, cutting, dabbing, filling and folding... just without the mess.
This recipe is simply 2 cups flour, 1/2 cup semolina, water, a pinch of salt and an egg. The dough came together so beautifully, rolled so flawlessly and we filled the ravioli with a light spinach-mozzarella stuffing. 
The one shortcoming of fresh pasta is the fact that it's very tricky to handle. Reheating it on a frying pan in quantities any larger than a few pieces creates a big mess, so it ideally has to be served as it is boiled. This, of course, is difficult, requiring lots of planning and very small and few portions.  
But I must say, it's worth it. Fresh pasta is supple and light, and the satisfaction you get out of making it nullifies any hindrances. 

P.S. Get ready for more posts soon! I've got a backlog of things to blog about... 2 cakes, more pasta, scones and a few little foodie treats in between :)

It's been exactly 2 months since my last post... and the reason has not been that I haven't been cooking, or that I haven't been taking pictures, but that my website creator is being a real, total pain. Essentially for weeks I  haven't been able to post a single photo- I've tried literally everything, written in for help, and been through all the instructions, but to no avail.
So if nothing else works soon I'm going to try and shift Chocolate Tulip to another website designer- because on a food blog, having photos is just uncompromisable. I'll aim to get it fixed as soon as possible, but in the mean time I'll write, and post photos on Chocolate Tulip's Facebook page.
Hang in there:)