The ultimate "pantry pasta." It features thinly sliced garlic sautéed in olive oil with dried chili flakes. It is a lesson in how quality olive oil can carry an entire dish.
Traditionally made in Northern Italy using "00" flour and eggs. It has a silky texture and is often used for Tagliatelle or stuffed varieties like Ravioli.
The water should be "salty like the sea" to season the pasta from within.
A staple of Southern Italy, made from durum wheat semolina and water. It is designed to be cooked al dente (firm to the bite) and pairs perfectly with oil-based or robust tomato sauces. Iconic Classic Recipes
The ultimate "pantry pasta." It features thinly sliced garlic sautéed in olive oil with dried chili flakes. It is a lesson in how quality olive oil can carry an entire dish.
Traditionally made in Northern Italy using "00" flour and eggs. It has a silky texture and is often used for Tagliatelle or stuffed varieties like Ravioli.
The water should be "salty like the sea" to season the pasta from within.
A staple of Southern Italy, made from durum wheat semolina and water. It is designed to be cooked al dente (firm to the bite) and pairs perfectly with oil-based or robust tomato sauces. Iconic Classic Recipes