Concentrated

chestnut flour (about 100 grams) • semolina flour (about 100 grams) • medium eggs • salt • ground beef (about 300 grams) • vegetable broth (about 600 ml) • pancetta or unsmoked bacon, cut into thin strips (about 2 oz or 50-60 grams) • rosemary • Black pepper • Extra virgin olive oil • carrot • Celery •

dried cannellini beans (about 300 grams; or substitute 1 can of cooked beans) • mixed pasta shapes (about 250 grams) • garlic clove • double-concentrated tomato paste • ripe tomato • celery stalk • Fresh basil, to taste • Extra-virgin olive oil, • Salt,

For the pastry crust: • all-purpose flour (about 330 grams) • unsalted butter, at room temperature (about 165 grams) • granulated sugar (about 130 grams) • medium egg • small egg yolks • baking powder • orange blossom extract (concentrated) • Grated zest of 1 lemon • salt • For the ricotta cream: • sheep's milk or buffalo ricotta (about 350 grams) •

coarsely ground mixed beef and pork (about 400 grams) • total carrots, celery, and onion (about 150 grams) • Extra virgin olive oil, • double-concentrated tomato paste • water or broth (about 240 ml) • white or red wine (about 240 ml)

tagliatelle (200 g) • lean ground beef (400 g) • onion • tomato purée (140 g) • double-concentrated tomato paste (25 g) • cherry tomatoes • Fresh basil • Freshly ground black pepper • Extra virgin olive oil • Iodized salt

coarsely ground beef (400 g) • pork belly (100 g) • thin slices of mortadella • carrots • celery stalk • onions • tomato purée (300 g) • Double-concentrated tomato paste • dry white wine (about 120 ml) • Marsala wine (about 60 ml) • butter • Salt •