Straight from CasaGiallo in New York: Tagliolini with mussels and potatoes! 🍝🌊 Our two talented chefs #SilviaBarban and @Rosy Chin have truly brought the essence of summer to your plate. Fresh, flavorful, and unforgettable! 🌞✨ Ingredients: 3 1/3 cups all-purpose flour (400 g) 4 eggs Parsley, to taste Ginger, to taste For the Sauce: 2.2 lbs mussels (1 kg) 3 potatoes Lemon Wine, to taste Olive oil, to taste 1 garlic clove Ginger, to taste Parsley, to taste Chili pepper, to taste Prepare the pasta: in a bowl, combine the flour and make a well in the center. Add the eggs and mix with a fork. Once the liquid is absorbed, start kneading by hand. Transfer to a floured surface and knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes. In a pan, heat olive oil and garlic. Add the mussels, chili pepper, grated ginger, and parsley. Deglaze with wine, cover, and let them open up. Dice the potatoes and cook them for about 15 min...