When Nicola Marzovilla opened his first restaurant in New York City in 1988, he knew there was a very special ingredient he needed: his mother. Dora Marzovilla grew up making her own pasta in southern Italy during the post-World War II era when bread and pre-rolled pasta weren't affordable.
After moving to the U.S. in 1970 with her husband and four children, Dora maintained that tradition. Now that she's 83, the beloved grandmother still comes to her son's restaurant, I Trulli — working Monday through Saturday — to hand make everything, from orecchiette to ravioli.
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