Flour, eggs, water

Pasta

Filled, shaped, rolled and sauced — the deepest corner of the site, where technique and restraint pay off the hardest.

3 recipes

Shellfish Tortellini with Lobster, King Prawn and Vermouth Beurre Blanc

Delicate egg-yolk tortellini stuffed with lobster and king prawn, bathed in a glossy vermouth beurre blanc reinforced with a reduced shellfish stock. A tasting-menu plate built around two great classical techniques.

Potato Gnocchi with Italian Sausage and Calabrian Chili Ragù

Pillowy homemade potato gnocchi in a slow-built ragù of Italian sausage, San Marzano tomatoes, and Calabrian chili. Southern Italian comfort food with real heat and depth.

Chicken and Mushroom Fiori with Sauce Poulet au Vin Jaune

Rose-shaped filled pasta stuffed with braised chicken and mushroom duxelles, served in a glossy pool of vin jaune cream sauce with morels. A tasting-menu plate that leans hard on classic Jura technique.