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Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
Pasta roller and cutter for fresh pasta, laminated doughs
Stainless press for hard cheeses — cheddar, gouda, manchego
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Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
Pasta roller and cutter for fresh pasta, laminated doughs
Stainless press for hard cheeses — cheddar, gouda, manchego
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Cook pasta until tender; drain. In skillet, brown meat, salt and pepper to taste. Drain. Add tomatoes; cook uncovered until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese. Makes 4 to 6 servings. Preparation and Cook Time: 30 minutes.