The calendar says fall (although the thermometer reads 80°) so we are making soup these days. We had a rich capon broth in the fridge and a ball of fresh spinach pasta dough hiding behind a milk carton. Well, you know what happened. We rolled out some pasta dough, cut it into long ribbons, and slipped them into the simmering broth along with some frozen baby peas. Now we’ve thrown open the doors, turned on the fans and are quite happy slurping our spinach tagliatelle and peas in capon brodo.