THROWBACK to my SPINACH PAPPARDELLE which I made last year.
This was my submission to @foodfutureinstitute just in case you're wondering why it's cooked 😅
I made it from scratch with semolina flour, spinach juice, water.
Awesome work! Lovely substitutions as always. Your papperdelle look fantastic and it’s beautiful how I can see the capers coming through. Your garnish is on point!