Hungry Eye 82 p o r t l a n d monthly magazine meaghan maurice sauce these with pork, Calabrian chilies, and a little chard.” MILANESE CORNER “We make pasta every day,” says Enrico Barbiero, chef and co-owner of Paciarino with his wife, Fabiana de Savino. The pair left their native Milan with a young daugh- ter seeking a more peaceful place to raise her and have since made their living with the charming pastificeria on Fore Street they opened nine years ago. High ceilings, simple pine furniture, brick walls, and pot- ted plants lend a rustic atmosphere. Enrico’s assistant, Martha Page, tends to a noisy contraption the size of a washing machine. Inside, a batch of ravioli dough is mixing. She lifts up a hinged hatch cover, peeks, and pours in a slosh of tomato paste and water. “This is ravioli Milanese, so it gets a bit of tomato.” When a five-inch-wide belt of dough starts rolling out, it’s a rich, rosy, buff color. The continuous strip winds around a vertical dowel. Once two dow- els have been wound with dough, they’re mounted on another part of the machine. She loads a canister with a mixture of ricot- ta, eggs, Parmesan, and black pepper. Next, she snaps it into place on the machine. A flick of a switch, and perfect pairs of ravioli Camille Mann puts her famous “pasta hands” to work stretching out dough through an Italian-made pasta machine atTipo.