Pro Secrets of Homemade Pasta: Missy Robbins Tells All

Missy Robbins, chef and founder of Lilia and Misi in Brooklyn,
teaches a masterclass in making pasta at home—she explains why
her noodle recipes include a copious number of egg yolks, why she
often leaves salt out, and her secret to cacio e pepe. Plus, Romy
Gill takes us on a food tour of Kashmir; Adam Gopnik explains the
rules of time in the kitchen; and we make Zucchini and Chickpea
Salad with Tahini Yogurt.


Get this week's recipe for Zucchini and Chickpea Salad with
Tahini Yogurt.


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