The idea if a fresh egg in pasta isn’t a new thing but this fresh egg was mouth-watering. We took some of our filling, aged Gruyere cheese, potato, sautéed leeks and fresh garlic and landed the egg into the center. It was what you expect…delicious and decadent, creamy and densely flavored. Roshfeld drops some fresh olive oil into the dough, he shouts “expansive aromas” are always so important. It is simple to do – enjoy.