“TWIST more slowly,” Mariangela instructed me, through a translator, in her native Sicilian dialect. Mariangela was attempting to teach me her homespun macaroni-making method as part of a private cooking class arranged by the Belmond Villa Sant’Andrea, a beachside resort in Taormina, Sicily. The process, which Mariangela made look effortless, involves forming fresh pasta around a thin wire before twisting the resulting noodle off, all without breaking the dough. I kept breaking the dough.