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Corzetti are a traditional Ligurian fresh pasta, easily recognized by their round shape and the pattern pressed into the surface. The decoration is not purely visual. The shallow grooves created...

To make tortellini, roll fresh egg pasta very thin, cut it into 4–4.5 cm squares, add a small mound of firm filling, fold each square into a triangle, then wrap...

To make homemade pasta, combine flour and eggs into a firm dough, knead until smooth and let it rest for at least 30 minutes. Roll it into an even sheet,...

To clean brass, start with warm water, mild soap, a soft cloth, and careful drying. If the brass is tarnished, use a small amount of lemon and baking soda or...

To make ravioli at home, prepare a rested pasta dough, roll it into thin sheets, use a filling that is firm rather than wet, press out trapped air, seal the...