The flour is sifted onto a wooden board and kneaded with eggs for a long time, then left to rest. The dough is rolled out into a very thin sheet, which is cut into very thin Tagliolini. The factory-made shape is thinner than a Spaghettino, generally long, round, and about 1 mm in diameter. The pasta is cooked in broth.

These thin, thin strands of pasta. They cook very fast, they overcook easily, and their fine texture can become porridgy if served in a thick sauce. So difficult to make by hand as to be nigh-on impossible, they were the height of refinement.

Fusilli

cooking time: 13 min.

WAVE LIKE LINE

A complex curved or wave like line can consist of:
1. geometric parts of a circle, or
2. free parts, or
3. various combinationsof these.
These three types cover all the forms of the curve.

FUSILLI WITH PESTO ROSSO AND RICOTTA

servings: 2

¼ cup sunflower seeds
2 cups fusilli
90 g red pesto
12 cherry tomatoes
125 g ricotta
pinch chili powder
1 clove garlic

RECIPE

In a large pot of salted boiling water,
cook pasta.

Toast the sunflower seeds for a few minutes. When the seeds start to turn golden, remove the pan from the heat and let it cool.

Return the pan to the medium heat and add pesto and a cup of pasta water. Mix to create a smooth sauce. Add a pinch of chili powder and minced garlic.

Add the cooked pasta and tomatoes to the pan and mix with the sauce. Mix carefully until the pasta is covered with the pesto sauce.

Serve in a bowl, with a dollop of ricotta cheese on top. Garnish with fresh basil, more sunflower seeds, and cherry tomatoes.