The weather

I recently made some pasta and fallowed my usual recipe of eggs, "00" flour and salt but discovered that the winter air has made everything really dry and so I needed to add an extra egg yolk to my dough. It's amazing how things like weather can really effect your ingredients especially the different types of flour that we have.

Crust

I've recently realized my obsession for crust and all things crusty/crunchy. Whether eating apple pie or a piece of bread there has to be the sweet/salty factor and good soft-crunch ratio. Too much crunch makes it difficult to eat but too soft and there is no depth of texture. The prefect crust has all of these factors perfectly balanced without overpowering the flavors it's trying to carry.