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The Dish: Cacio e pepe from Chef Marc Vetri's 'The Pasta Book'
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There’s nothing more Italian than handmade pasta. 🇮🇹✨ And once you learn the technique, you’ll never go back to boxed pasta again. This book teaches you: 🍝 how to make fresh pasta step‑by‑step 🥚 the perfect dough every time 🍜 regional shapes and traditions 👩‍🍳 sauces that pair beautifully with each pasta 🌾 simple ingredients, authentic Italian flavor If you love Italian cooking, this is the real deal. Link in the comment 👇
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