Courtesy Carmine DiGiovanni, co-owner/chef, Aunt Jake’s, New York City
In a bright, modern kitchen set above the bustling traffic in New York City’s Little Italy, Carmine DiGiovanni keeps the rosé flowing as he teaches classes on how to make fresh pasta. Downstairs, less DIY-inclined customers eat DiGiovanni’s creations at Aunt Jake’s restaurant.
Here, he teaches us his recipe. This dough can take on just about any shape you like, be it lasagna, stuffed pasta or more, but we’ll take you through three basic shapes and teach you three dishes to make with them.