Spring is always a busy season for home parties, gatherings and events. But this year seems especially busy with so many events to celebrate. ‘Celebration’ is often take it for granted however to notice that it is virtually a fortunate time to value. It is truly a pleasure to see happy and smiling faces with good food, good wine and above all good friends. Spring  is a season of birth. Seasonal food becomes quite abundant in Japan and certainly, cooking becomes quite challenging and fun. To accommodate our party guests – divine lovers of wine and good food; I’ve decided to take out my ‘pasta machine’ stored deep in the pantry for a quite some time and go Italian with the essence of Washoku – Japanese collaborative cooking. I will be introducing the party foods in some number of consecutive blog series. Making home made TORTELLINI in CRAB AND SHRIMP CLEAR SOUP  (トルテリーニ・蟹と海老のクリアスープ）→　すいません、、最終画像撮るの忘れました。 毎年、我家の『春』は何かとお祝い事が多いのです。 3月や4月生まれが多く毎年誕生会やらで我家の家は賑わい、 今年はおまけに新生児のお祝いや友人達と一緒に快気祝いも兼ねて賑わいます。 『お祝い』できることのありがたさ。 『笑顔』が見れるありがたさ。 頑張った時期が過ぎ去っていく時は無心で『祝福』できる機会や時間を大切に感謝したいと思いながらお料理を作っています。 さぁ〜　今年はパントリーの深くに入っているパスタマシンを取り出して、、自家製のパスタにしようか？点心にしようか？悩んだ末、、イタリアン和食の方向でのパーティー料理です。 First, I  need to test my pasta machine… Gee…it’s been a while since I’ve made …