Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski
Malfatti—literally “badly made”—are not as tricky to shape as you think. A lot of fresh pastas are fussy and delicate, but this sturdy gnocchi-esque dumpling dough is a breeze to work with—low pressure, high participation, big payoff. You don’t need any fancy equipment, just plenty of workspace to spread out on. For a long, lazy lunch menu serve this pasta alongside sea bream crudo, tomatoes and haricots verts, grilled turbot, and tiramisù with cookies.