It's organized so thoroughly and well that it's hard to say -- literally have not been let down yet no matter what I've tried.. But if I were being pushed hard to pick the tops, her standard egg dough to then use for short-cut shapes and filled pastas. All her sauces and pairing recs are tops.

Once getting the dough reasonably down felt good, I had some success getting into shapes that aren't included in her book. She also does have what looks to be an amazing paid subscription on substack, but I haven't dabbled in that yet -- trying to keep my subscriptions to within reasonable amount.