Egg prawn

all-purpose flour (100 grams) • semolina flour (25 grams) • egg yolks • Squid ink • extra virgin olive oil • sea bream fillets (150 grams) • yellow potatoes (100 grams) • Parsley • garlic clove • Salt • Pepper • Extra virgin olive oil, •

all-purpose flour (about 300 grams) • eggs • squid ink • peeled and cleaned shrimp (about 250 grams) • grated bottarga • garlic clove • white wine (about 120 ml) • parsley • olive oil • salt

For the pasta dough • all-purpose flour (200 grams) • eggs • For the filling: 10 1/2 oz small shrimp (300 grams) • sea bream fillets (200 grams) • medium potatoes • Salt • egg white • grated cheese • breadcrumbs • For the fish stock • Fish scraps •

all-purpose flour (about 200 grams) • semolina flour (about 100 grams) • eggs • extra virgin olive oil • For the Filling • green onion • large zucchini • shrimp • mushrooms (about 100 grams) • garlic clove • heavy cream (about 200 ml) • Extra virgin olive oil, •

For the troccoli pasta • semolina flour (about 300 grams) • all-purpose flour (about 100 grams) • buckwheat flour (about 50 grams) • eggs • Warm water, • For the pesto: • fresh zucchini blossoms • shelled walnuts • grated Parmesan cheese (about 50 grams) • Olive oil • Salt •

peeled shrimp (250 g) • all-purpose flour (about 400 g) • fresh yeast (about 20 g) • eggs • plus 1 tablespoon water (about 250 g) • salt and pepper • Chopped fresh parsley, to taste • Grated lemon zest, to taste • vegetable oil (about 1 liter)

all-purpose flour (about 200 grams) • eggs • salt • olive oil • flour (about 160 grams) • egg • squid ink • salt • thick béchamel sauce (about 150 grams) • fresh salmon fillet (about 200 grams) • Chives • Salt and pepper •

square spaghetti • burrata cheese • diced guanciale (or pancetta) • shrimp • egg yolk • As needed, oil for frying • As needed, breadcrumbs • As needed, salt

very fresh shrimp (about 250 grams) • ricotta cheese (about 100 grams) • lime (zest and juice of half) • Salt and pepper, to taste • extra virgin olive oil • Recipe here • Shrimp heads and shells • chopped shallot • dry white wine (about 60 ml) • tomato paste • extra virgin olive oil • red pepper flakes •

all-purpose flour (about 200 grams) • medium eggs • cleaned shrimp (about 250 grams) • asparagus, not too thick (about 250 grams) • heaping teaspoon capelin or lumpfish roe • small beet • Lemon juice, • garlic clove • Extra virgin olive oil • Salt and pepper

all-purpose flour (about 300 grams) • eggs • small shrimp (about 300 grams) • ricotta cheese (about 150 grams) • Nutmeg, to taste • Thyme, to taste • Salt • Extra virgin olive oil, • Black pepper • shallot • Extra virgin olive oil • cherry tomatoes, depending on size •

egg tagliatelle • shrimp • creamy gorgonzola • heavy cream • tomato paste • garlic • Olive oil, salt, pink peppercorns, lemon thyme leaves, to taste

all-purpose flour (about 420 grams) • semolina (about 42 grams) • egg yolks • For the filling • ricotta cheese • smoked salmon • Salt, to taste • Pepper, to taste • For the shrimp sauce • shrimp • heavy cream (about 200 ml) • dry white wine (about 50 ml) •

fresh or dried paccheri pasta (about 1 kg) • eggs • fresh salmon (about 250 grams) • fresh tuna (about 250 grams) • fresh swordfish (about 250 grams) • shrimp (about 250 grams) • grated Pecorino Romano cheese (about 50 grams) • garlic cloves • White wine, • Extra virgin olive oil, • Fresh parsley, • Salt and pepper,

spaghetti (about 350 grams) • peeled shrimp (about 100 grams) • cuttlefish (about 100 grams) • swordfish (about 100 grams) • eggs • dry white wine (about 120 ml) • fresh parsley • salt and pepper

Pre-made egg pasta sheets (lasagna noodles) • béchamel sauce (500 ml) • mussels (1 kg) • shrimp (500 g) • clams (1 kg) • Garlic • Cilantro (parsley) • Salt • milk (about 60 ml)

potatoes (about 900 grams) • eggs • gluten-free flour (about 300 grams) • whole scampi (about 500 grams) • peeled shrimp tails (about 400 grams) • tomato sauce (about 500 grams) • To taste: garlic, parsley, and salt