Thick sheets of homemade pasta, cooked to al dente was combined with pork leg ragout marinated in wine for 7 days.

With the homemade pasta, you can easily tell the difference in texture. It was more tender than commercial. To be honest, the flavors were so robust that the texture of the pasta took a backseat. Nevertheless, this is a dish I would easily classify as comfort food as the liberal addition of parmesan cheese only served to kick the flavors up a notch.

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