Did we lose you at fresh? Despite all appearances, fresh pasta isn't out of reach at home. Sure, it takes practice, and your first batch may be ever so slightly less elegant in appearance than a chef's, but nobody ever complains that a pasta looks a little funny when it tastes that good.
Start with Pici -- one of the easiest, quickest, and most forgiving pasta shapes there is. Chef Cruz Goler from Lupa Osteria Romana will show you how, step-by-step. Soon, you'll be rolling them out like an old Italian grandmother in a hot kitchen. Buon appetito, tutti.
Anything you want to learn from the Batali chefs? Let us know in the comments!