1 lg. stainless steel stock pot
Not less than 7 qts. unchlorinated water
1/16 tsp. finely ground pepper (a dash)
1/2 to 1 tsp. Italian herb seasoning (oregano, marjoram, thyme, savory,
basil, rosemary, sage)
1 clove fresh garlic, peeled and slivered; I prefer 2 cloves!
1 lb. Georgetti's fresh pasta

Before water is hot, add the pepper, the Italian herbs and the fresh garlic...also add your wooden pasta forks to insure a tight fit before pulling the pasta from the boiling dark brown broth.

Allow broth to boil for 10 minutes before sliding the pasta into the broth.

NOTE: Pasta should always be lifted out of the broth. Always allow the pasta on the forks to drain over the pot before caressing the individual plates; al dente is the only way!

Before adding your gravy, notice the aroma, the color and the speckled texture of your pasta...great with just a touch of extra virgin olive oil! Ciao!