The key to a long life is to keep busy! For 91 year old Maria that means making pasta on a daily basis for her daughter's shop, La Bottega del Buongustaio, in Faenza. The sauce (or condimento in Italian) changes daily, and on the Monday we filmed, that meant chicken livers; other days it could be a meat or sausage ragu. Maria has sailed through the quarantine and the shop is open again for takeaways.

For the liver ragu you will need an onion, a garlic clove, 3 sage leaves, 1 sprig of rosemary, 500g of chopped chicken livers, 75ml white wine, salt and black pepper, 4 tablespoons olive oil.
For the pasta dough allow 100g 00 flour for every large (free range and organic if possible) egg you use.

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