By Anna Marie Smith and Tom Cook, Fatto a Mano Project Into the depths of Italian culinary history, there remains a search for the most exotic pasta shape; a culinary journey into transitory perfection and ephemeral uniqueness. Then, lies the humble gnocchi. A lump. A dumpling shaped and formed by old hands crooked and weathered or tiny fingers touching raw dough for the first time. The singular gnocco stands alone as Italy’s poor mass of unhinged flour. Like the sculptor before us, gnoc...
