Pasta Book by Missy Robins pairFood trends come and go, but pasta holds strong year after year. Despite its humble ingredients made of merely flour and water or flour and eggs the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and handcut shapes, each with its own unique provenance and enrobed in a flavored sauce. New York City chef Missy Robbins fell in love with Italian food
Serve it with a fresh farmer's cheese or dip it in your tomato bisque
Sleeve length: 35"
A tall flower vase shaped like a Suffolk sheep — the black-faced sheep
What you're getting: One hand-painted lop pig utensil pot
Dimensions: Medium approx
Sustainably sourced and expertly crafted
Perfect for adding to hot cider
regional Italian (all regions)
A 12" stoneware bowl filled with salad or pasta is a quietly beautiful thing to put on a table
The proportions are good: a wide enough base to catch drips
natural coir bristles
5" diameter - Hole in the handle for hanging
