Thursdays are my new ritual when I begin making a little pasta for the Friday collect customers so we are ready in time. We make so much pasta now that I have been forced to devise a spreadsheet to calculate both how much and how many of each portion, reminding me of my days behind a desk and why I left full time employment. This week we decided to add dried ground porcini to the bigoli (a very fat version of spaghetti) and beetroot puree to the maccheroni. I pop on some Italian opera to get me in the mood and turn on the machine and off we go. There is something rather satisfying about twisting and turning each bundle of fettuccine and I am perfecting our house style.