Bronze-drawn, slowly dried at a low temperature. That is what gives pasta its rough, almost dusty surface. And that is exactly what you want. Those tiny imperfections give the sauce something to cling to. Factory-made pasta is smooth. Sauce simply slides away. Cook it in plenty of water, salted like the sea. Taste it a minute before the cooking time is up, and always save a cup of the cooking water. That little cup is half the recipe.
Stories from the table
Roasted pears with amaretti
Pears from the oven, soft amaretti and a drizzle of fig condiment. An effortless autumn dessert.
