Making pasta is one of my favorite endeavors in the kitchen, although I must admit I have had a good many disappointments in the results plus a few outright failures. Fortunately, dinner last night was not in those categories.

Winging it, as usual, I put together the following ingredients for homemade fettuccine:

• “00” (double zero) flour. 70 grams
• Maiorca flour (Gustiamo). 50 grams
• Durum wheat flour (Puglia). 100 grams
• water 76 grams
• 2 large eggs (yolks only)
• pinch of salt
• 1 Tbs. olive oil

After processing everything in a small food processor, I kneaded the dough until it held together well. Next, I shaped it into a single disk and wrapped it with plastic wrap, to rest on the kitchen counter for a couple of hours for the flour to absorb the water.

The pasta was then stretched in the polling machine to the thinnest setting. After drying for 15 minutes, it was cut into the wide noodles for fettuccine, with a small amount cut into thin noodles for a different dish tomorrow.

Accompaniment was provided by a dozen small shrimp, 1 large leek, 1 small summer squash, and a quick shrimp broth made from the shells and aromatic scallions, lemongrass, and herbs from the garden.

Results were delicious; I ate it too fast to take photos, but I can show you what remained for next day’s lunch.

Here are the remaining smaller noodles for another dish.