Maren Tarro

Michelangelo's fresh pasta renaissance

I'm starting to notice a pattern: If it's interesting or good, and it’s in New Mexico, it's usually at the end of a dirt road. Whether it's people living on the fringe of society, stunning vineyards or, in this case, fresh pasta, I find myself turning off the pavement to bounce along dusty alleys in search of what's hidden from beaten-path travelers.

My friend Lisa likes to talk about her Italian family's Christmas tradition. Every year her parents prepare a dish called bagna cauda, a hot dip made from olive oil, butter, garlic and anchovies. The dip is served like a fondue with accompanying vegetables such as cauliflower and peppers, and occasionally meats.