Seen for many months on top of the Foodable Top 25 Restaurants for Dallas, Lucia is not your typical Texan joint, whatever that means. But neither is its chef and co-owner, David Uyger, who started up the Italian restaurant with his wife five years ago.

In this “Table 42” vignette, Uyger takes us into the kitchen at Lucia, where he shows us how to make tagliatelle with mushrooms, boar pancetta, sage, and garlic. The pasta is made of egg yolks and pasta flour and prepared ahead of time so it can rest and hydrate all of the flour. From there, rice flour is added (“to keep from sticking to itself”), and the pasta is laminated. To make the dish, render some of the pancetta until color can be seen, then add mushrooms, turn heat to low, add garlic and then sage, and cook pasta in a rolling boil with salted water. A bit of lemon should be added for good measure before draining the pasta a little bit, and then add Parmigiano Reggiano.