Two tomatoes

all-purpose flour (about 500 grams) • warm water (about 400 grams) • fresh yeast (about 12 grams) • fine salt • potato • peeled canned tomatoes, drained • extra-virgin olive oil • coarse salt • black pepper

For the gnocchi: 2 cups firm ricotta cheese (about 500 grams) • all-purpose flour (about 250 grams), plus more if needed • arugula (about 40 grams) • Freshly grated nutmeg • Salt and pepper • For the sauce: 2/3 cup red cherry tomatoes (about 100 grams) • yellow cherry tomatoes (about 100 grams) • garlic clove • Salt • Extra-virgin olive oil,

all-purpose flour (about 100 grams) • medium/large egg at room temperature • all-purpose flour (about 100 grams) • medium/large egg at room temperature • squid ink (about 8 grams) • ricotta cheese (about 250 grams) • sun-dried tomatoes in oil • Taggiasca olives • basil leaves • Salt, to taste • Black pepper, to taste • grape or cherry tomatoes •

ravioli for two people (here, shrimp and burrata) • Piccadilly tomatoes (about 500 grams) • garlic clove • Extra-virgin olive oil • shrimp tails (about 300 grams) • stracciatella di burrata (about 300 grams)

type 1 flour (about 500 grams, 12% protein) • water (about 390 grams) • sourdough starter or old dough (about 100 grams, doubled) • salt (about 10 grams) • Plenty of extra virgin olive oil • Yellow datterino tomato purée • Red datterino tomatoes • Oregano

kale • red lentils • egg • grated Parmesan cheese • bay leaf • Breadcrumbs, salt, extra virgin olive oil, and pepper to taste • tomato pulp • red chili pepper • shallot • Extra virgin olive oil, salt, and pepper to taste • goat Greek yogurt • organic lime •