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The pasta chapter is about restraint. Four ingredients that taste like twenty. Every recipe here has been made badly at least thirty times before it was made well.
Three ingredients. One technique. A lifetime of getting it wrong before you get it right. The emulsion is everything.
Read recipe →Bright, silky, done in the time it takes to boil the pasta. The kind of dish that makes you question every complicated thing you've ever cooked.
Read recipe →Roman Sunday cooking. Low and slow until the collagen surrenders and the sauce becomes something you want to eat with a spoon.
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