Why this night
Luca cuts tajarin at 32 strands to the inch and will happily show you why that matters. Bring your hands.
Rolled that morning
Nothing sits overnight.
Five shapes, five sauces
Each one a different technique.
Open kitchen
You can stand and watch.
Luca Ferrante
Luca rolls every noodle by hand the morning of the dinner. Piedmontese technique, Georgia eggs, no machine anywhere in the kitchen.