JCrew | 770 Behind The Line: On Top of Spaghetti…

I’m going to make all of these.  Even the pear ravioli.

jcrew:

John, our master of store training and self-proclaimed
pasta enthusiast, reveals the best pasta from his travels and,
more important, how to get it BUCATINI in ROME
To this day, I wish I could remember the name of the restaurant in the Trastevere neighborhood in Rome where I first…

7 months ago  Notes (89)
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    JCrew | 770 Behind The Line: On Top
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    totally agree with,...world. A little restaurant on...duomo...
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    don’t weigh about 400 lbs
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