Eat properly handmade pasta — egg-rich tagliatelle in the north, bronze-cut durum in the south
Learn to make fresh pasta from scratch
Three ingredients, total magic — pasta, pecorino and black pepper emulsified into a glossy Roman sauce
Eat the real "bolognese" — slow ragù on fresh egg tagliatelle, never on spaghetti
Spoon up tiny meat-filled pasta knots floating in clear capon broth — Emilia’s Christmas-table soul food
Eggs, pecorino, black pepper and crisp guanciale — and absolutely no cream
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