Chorizo* Bolognese with Buffalo Mozzarella

One of my 2018 food goals was to make fresh pasta. I tried a few recipes, with decent success, but it was discovering Salty Seattle (Linda Miller Nicholson) that proved inspirational.

Ravioli, tortellini, fettuccine, caramelle...so many pastas.  So many colors!

I'm having fun, the guys are loving eating gorgeous, fresh pasta at least once a week.
 

But I really need to invest in a drying rack soon.

Maybe three.

Tonight, it was a beet (from powder) fettuccine with a chorizo (*or for me and Alex, Morningstar Farms 'chorizo' crumbles) bolognese with fresh mozzarella and fried rosemary.