U.S. Ski Team coach Jason Cork made an incredible meal this evening with two varieties of homemade pasta and two varieties of sauce.

Cork and my friend Alex Shaffer went through the tedious process of rolling the dough.

My parents gave me a past maker for my birthday a couple of years ago; I’ve tried making pasta several times. Cork showed me how a pro does it.

Some of the tricks he told me include letting the dough sit under a damp cloth for several hours before rolling it out and sending it through the pasta maker “at least 15 times before thinning”.

The finished product was outstanding.

And the company was fun as well.

Besides Alex (second from left) and Cork (right) we were joined by new U.S. Ski Team wax technician Cory Wubbles (center) and my teammate Liz Stephen.