Measure

(300 grams), 3 chicken cutlets • cooked ham, 3 slices

dried shiitake mushrooms (about 30 grams) • spaghetti (about 350 grams) • miso paste (about 40 grams) • yellow onion • fresh ginger (about 2 cm) • garlic clove • large cup hot vegetable broth • dry white wine (about 1/2 small glass) • Extra-virgin olive oil, • Red pepper flakes, • Salt and pepper, • Cornstarch, •

large egg • milk (80 ml) • extra virgin olive oil (120 ml) • salt • all-purpose flour (about 360 grams) • baking powder (16 grams, for savory recipes) • tomato puree (350 ml) • extra virgin olive oil • dried oregano • cooked ham (150 grams) • whole milk mozzarella (200 grams) • salt

spaghetti (160 g) • blanched Romanesco broccoli (200 g) • canned peeled tomatoes (100 g) • extra virgin olive oil • small shallot • diced pancetta (50 g) • Salt, to taste • red pepper flakes • fennel-flavored Italian crackers (tarallini) • grated Parmesan cheese • hot water (750 ml) • fresh basil leaves

bronze-cut linguine • zucchini • About 20 small, tender calamari (they should be just barely seared) • shallot • potato • garlic • Black pepper, to taste • Extra virgin olive oil, to taste • Fresh oregano leaves, to taste

Filling • ground veal (300 g) • frozen peas (200 g) • tomato purée (300 ml) • water (about 60 ml) • fennel seeds • bay leaf • onion • olive oil • salt • provolone cheese (150 g) • cooked ham (about 70 g) •

Lasagna noodles, • all-purpose flour (about 50 grams) • unsalted butter (about 50 grams) • milk (about 500 ml) • bay leaf • Nutmeg, salt, and pepper, to taste • medium eggplants • shelled walnuts (about 100 grams) • grated Parmesan cheese (about 100 grams) • Olive oil, • Salt and pepper, to taste • Sliced speck, •

penne pasta (about 200 grams) • eggplant in oil, drained (about 100 grams) • tomato paste • Water • shrimp, peeled (about 100 grams) • Olive oil • Salt

all-purpose flour (about 300 grams) • baking powder for pizza (about 0.5 ounce or 16 grams) • heavy cream (100 ml) • milk (80 ml) • egg • sugar (25 grams) • salt • mozzarella cheese, diced (100 grams) • medium zucchini

paccheri (large tube pasta) • For the tomato sauce: • red cherry or grape tomatoes • garlic clove • Fresh basil • Extra virgin olive oil, kosher salt and table salt, black pepper • sugar • ground cinnamon • For the filling: • ricotta (100 g) • fresh buffalo mozzarella (100 g) • Fresh basil •

farro (about 80 grams) • frozen shrimp (about 200 grams) • celery stalk • cherry tomatoes • Arugula, • zucchini • Salt • Black pepper • Star anise • extra virgin olive oil

all-purpose flour (about 430 grams), 1 large egg, 2 egg yolks, 3/4 cup sugar (about 150 grams), 2/3 cup unsalted butter, cold and cubed (about 150 grams), 1 pinch salt, zest of 1 lemon • About 1/2 cup sour cherry preserves (about 130 grams), 1 2/3 cups sheep’s milk ricotta (about 400 grams), 1/2 cup sugar (about 90 grams), ground cinnamon to taste, jarred sour cherries in syrup to taste • Egg white and milk, as needed for brushing, powdered sugar for dusting

short pasta (about 350 grams) • heavy cream (about 250 grams) • cooked ham, diced (about 200 grams) • peas (about 200 grams) • onion • Olive oil and salt, to taste

fettuccine (about 360 g) • red onion (preferably sweet, like Tropea) • cherry tomatoes (about 800 g) • Fresh basil leaves, to taste • Salt, to taste • Sugar, to taste • Olive oil, to taste

chickpea casarecce pasta (250 g) • broccoli • Salt and pepper • Red pepper flakes • Extra virgin olive oil • Vegetable broth • Chopped almonds

Pasta 2.8 oz (80 grams) • Smoked salmon 5.3 oz (150 grams) • zucchini • Cream cheese (such as Philadelphia) 2–2.1 oz (50–60 grams) • Salt, pepper, and olive oil, to taste • Onion and garlic

zucchini blossoms • extra-virgin olive oil • salt • shredded mozzarella (about 80 grams) • anchovies in oil • For the frittata: • eggs • Fontina cheese (about 40 grams) • milk (about 150 ml) • grated cheese • zucchini blossoms • salt •

linguine (about 400 grams) • walnuts • Breadcrumbs, • garlic clove • fresh red chili pepper • for the green anchovy sauce (this makes a generous amount, so you'll have leftovers—great for crostini or as an appetizer): • Anchovies, as needed (ideally salt-cured and cleaned, but good quality anchovies in oil work too) • garlic clove • Black pepper • Extra-virgin olive oil, • Plenty of fresh parsley

rice flour (330 grams) • sugar (130 grams) • Grated orange zest • unsalted butter, cold and cut into pieces (170 grams) • eggs • salt • vanilla sugar or 1 teaspoon vanilla extract • gluten-free baking powder (optional) • eggs • sugar (80 grams) • rice flour (80 grams) • Grated orange zest •

pasta sheets for lasagna (about 450 grams) • sliced white part of leek (about 80 grams) • medium zucchini (about 1 1/2 lbs or 700 grams) • smoked salmon (about 400 grams) • béchamel sauce (about 1 liter) • Chives, to taste • low-moisture mozzarella cheese, diced (about 400 grams) • lemon (zest only) • Extra virgin olive oil, • Grated cheese, to taste (such as Parmesan)

eggs • sugar (160 grams) • mascarpone cheese (250 grams) • gluten-free cake flour blend (160 grams) • potato starch (40 grams) • unsweetened shredded coconut (50 grams) • baking powder (about 2 1/2 teaspoons) • diced mango pulp (250 grams, about 1/2 large mango) • lime • rum (30 ml) • salt

whole wheat pasta (80 g) • white onion • vegetable broth • zucchini (180 g) • squash blossoms • Olive oil • Salt • Black pepper • little Parmesan cheese

mezze maniche pasta (about 90 grams) • lemon (juice and zest) • Black pepper • ricotta cheese (about 120 grams) • walnuts (about 15 grams) • extra virgin olive oil • Zest of 1 edible lemon • –3 tablespoons pasta cooking water (30–40 ml) • Salt

asparagus (about 150 g) • shallot • Extra virgin olive oil • Salt • Black pepper • About 2 cups vegetable broth (about 500 ml) • dry white wine (about 60 ml) • Carnaroli rice (about 160 g) • Grated Parmesan cheese, to taste • smoked salmon (about 50 g)

eggs • Olive oil, • mozzarella (about 125 grams) • Italian sausage (about 150 grams) • Salt, to taste • Black pepper, to taste • Milk,

zucchini • egg • Salt, to taste • whole wheat flour (about 16 grams) • Crushed red pepper, to taste

paccheri pasta • calamari (amount depends on size; they shrink by about 50%) • round purple eggplant • To taste, Taggiasca olives • To taste, peanut oil • To taste, extra virgin olive oil • Piccadilly tomatoes • To taste, fresh oregano, rosemary, and thyme • To taste, vodka • For the zucchini cream: • zucchini • garlic clove •

fresh orecchiette (500 g) • ground pork or Italian sausage (200 g) • onion • Extra virgin olive oil • Salt and pepper • broccoli cream (450 g) • boiled potatoes • grated Parmesan cheese (30 g) • broccoli (300 g) • Salt and pepper

swordfish steak • Seeds from 1 pomegranate • Tools:

all-purpose flour (220 g) • large egg plus 1 egg yolk • sugar (50 g) • melted, cooled butter (50 g) • Marsala wine (1 oz / 30 ml) • salt • For the cream filling • mascarpone cheese (150 g) • lightly whipped heavy cream (150 g) • sugar (30 g) • Peanut oil for frying • Powdered sugar,