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A supple, egg-rich dough for silky tagliatelle, lasagne sheets, ravioli, and other hand-shaped pasta. Resting the dough thoroughly makes it easier to roll thin without tearing.
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A balanced ratio of flour to eggs creates dough that is elastic enough to roll thin yet sturdy enough to hold fillings. A full rest relaxes gluten and evenly hydrates the flour, making shaping smoother and more reliable.
Wrap the dough tightly in reusable food wrap and refrigerate for up to 24 hours. Bring it to room temperature for 20 to 30 minutes before rolling. Do not leave raw egg dough at room temperature for more than 2 hours.
The dough is not reheated. Cook shaped pasta in generously salted boiling water until tender; fresh pasta usually takes 2 to 4 minutes depending on thickness.
A Roman pasta classic built from sharp Pecorino Romano, freshly cracked black pepper, and starchy pasta water. The cheese emulsifies into a glossy, clingy sauce without cream.
Tender cheese ravioli are simmered until just al dente, then tossed in nutty brown butter scented with fresh sage, lemon, and Parmesan. It is a classic Italian supper that comes together in one pan and rewards careful timing.
Pillowy potato gnocchi tossed in a glossy, gently simmered tomato sauce with garlic, basil, and Parmesan. This simple Italian classic relies on careful simmering and properly timed gnocchi for a bright, comforting dinner.
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Springy wheat noodles tossed in a savory Sichuan-style sauce of sesame, peanut, soy, chili, and black vinegar, then topped with fragrant pork and crisp scallions.
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A classic Roman pasta with crisp pancetta, glossy pecorino sauce, and plenty of freshly ground black pepper. The sauce comes together from the pasta's heat rather than cream, creating a silky coating without heaviness.
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A bold Neapolitan pasta built around briny olives, capers, anchovies, garlic, and tomatoes. The sauce comes together while the pasta boils, making this an intensely savory weeknight classic.
Sicilian pasta with silky tomato sauce, golden fried eggplant, fresh basil, and a salty shower of ricotta salata. The eggplant is cooked separately so it keeps its tender center and lightly crisp edges.
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A rich, milky pork-bone broth simmered until deeply savory, served with springy ramen noodles, tender chashu, jammy egg, and aromatic toppings. This practical home version uses a pressure cooker to make the classic broth achievable without sacrificing depth.