Pasta by Missy Robbins and Tarlia Baioccchi bouchon The secret to Seafood Simple

The secret to Seafood Simple is to trust the process

dual-riveted handles make for easy cleaning and stacking

The firm eggs gently pop as you pearl them in your mouth with complete satisfaction

A youth-sized edition of TKRG’s collectible graphic t-shirts

Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini

Pasta by Missy Robbins and Tarlia Baioccchi bouchon The secret to Seafood SimpleFood trends come and go, but pasta holds strong year after year. Despite its humble ingredientsmade of merely flour and water or flour and eggsthe magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food