Every region in Italy has his own version of this pasta, we’ll have a lot to talk in the while we are making it. And you know how much I love talking… sorry 🙂
Large wood cutting board (even a table!) — counter top is fine if that’s all you have
Rolling pin or Pasta rolling machine
Big Knife
Fork
Big pot
Medium pot
Strainer
Wooden spoon
Cutting board
Medium oven tray
Oven
Flour
Eggs
Mixed ground meat (pork and beef)
Onion
Bunch of Celery
Carrot
Gig can of passata (tomatoes puree ideally made from San Marzano or any other Italian brand if they have it)
Parmigiano Reggiano
Milk
Extra virgin olive oil
Salt
Mozzarella
