I work all week as a full-time test cook for America's Test Kitchen in a hot, bustling, 2500 square foot kitchen alongside 30 other cooks. When I come home for a weekend of rest and relaxation... I make pasta. To put a summery twist on it, I do it outside. These little noodles were happily kneaded, cut, and shaped into cavatelli on my porch looking out over a green meadow abutting a blue sky. Perhaps a little precious, but I think I can taste the difference.