Chef Graziella
Orecchiette
The pasta of Puglia, shaped one ear at a time by dragging semolina dough across a wooden board. No machine can replicate this texture. Your hands are the only tools that matter.
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Chef Graziella
Passatelli in Brodo
The pride of Romagna: a simple dough of breadcrumbs, aged cheese, and eggs pressed into simmering broth, creating something that defies category. Three ingredients transformed by technique into comfort itself.
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Tagliatelle
The golden ribbons of Bologna, cut from sheets of fresh egg pasta so thin you can read a love letter through them. The texture grips sauce. The flavor speaks of wheat and eggs and the work of your hands.
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Garganelli
Ridged tubes from Emilia-Romagna, made by rolling fresh egg pasta squares over a comb with a wooden stick. The grooves grip sauce like nothing else. Hand-made, never extruded.
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Maccheroni alla Chitarra
The wire-cut pasta of Abruzzo, where a wooden frame strung like a guitar transforms egg dough into square strands with unmatched texture. The tool is simple. The results are precise.
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Tajarin
The golden pasta of Piedmont, made with an extravagance of egg yolks that would shock an Emilian. These gossamer ribbons, thinner than tagliatelle and richer than reason, exist to be dressed with nothing more than butter and shaved white truffle.
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Fregola
Sardinia's ancient hand-rolled semolina pasta, toasted until golden brown to develop the nutty, almost bread-like flavor that makes it unlike any other pasta in the Italian repertoire.
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Tortellini in Brodo
The crowned jewel of Emilian pasta, tiny rings of egg dough cradling a filling so balanced that no single ingredient dominates. Served floating in golden broth, as Bologna has done for centuries.
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Pici
The thick, hand-rolled pasta of Siena, made from nothing but flour and water. Each strand pulled and rolled between the palms until it reaches the thickness of a pencil. Peasant genius in every rope.
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Sfoglia all'Uovo (Emilian Egg Pasta Dough)
The foundation of Emilian cooking, a dough of eggs and flour that becomes everything: tagliatelle, lasagna verde, tortellini, cappelletti. Before you can make pasta, you must make sfoglia.
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Cavatelli
The little hollowed shells of Puglia and Molise, shaped with nothing more than two fingers and a wooden board. The motion takes practice. The result catches sauce like nothing else.
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Fettuccine
Rome's broad egg ribbons, the pasta that made Alfredo famous before Americans drowned it in cream. Master the dough and the roll, and you master a foundation of Italian cooking.
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Lasagna Sheets
Fresh egg pasta rolled thin enough to see through, cut to fit your pan. In Emilia, we layer with ragù and béchamel. In Naples, with meatballs and ricotta. The technique serves both.
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Pizzoccheri della Valtellina
The buckwheat pasta of the Lombardy Alps, where harsh mountain winters demanded food that sustained body and spirit. Nutty pasta, earthy cabbage, melting cheese, and the luxury of butter.
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Pappardelle
The wide ribbons of Tuscan hills, cut from golden sfoglia to cradle the bold ragùs of wild game. Two to three centimeters across, no more, no less. Width with purpose.
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Trofie
The twisted shapes of Liguria, rolled between your palms until spiraled. Each piece small enough for one bite, textured enough to catch every drop of pesto. Worth the patience.
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Malloreddus
The golden gnocchetti of Sardinia, shaped by hand against ridged baskets the way Sardinian grandmothers have done for centuries. Saffron colors the dough. Your thumb creates the curl.
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Agnolotti del Plin
The tiny pinched parcels of Piedmont, filled with braised meat and sealed with a gesture that has passed from grandmother to granddaughter for centuries. The pinch is both technique and signature.
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Ravioli di Ricotta e Spinaci
The filled square that demands precision: thin sfoglia wrapped around ricotta and spinach, sealed with care, cooked with attention. There is no forgiveness for sloppy edges.
Chef Graziella
Pasta di Semola (Semolina Water Dough)
Two ingredients, no eggs, and a technique that transforms coarse golden semolina into the chewy, sauce-gripping pasta of Southern Italy. This is the dough that built Puglia.
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