Do you enjoy your fusilli with a soundtrack of old-school Michael Jackson and views of a dangling 200-pound copper squid? Turin, Italy native Michela Tartaglia first taught pastamaking classes in the Atrium test kitchen directly below her new pasta counter; now she oversees four daily bowls, like meaty tortiglioni with speck and ricotta, and memorable vegetarian creations—rolled cone-shaped gigli with almonds, pecorino, Calabrian chili oil, and the surprisingly compatible charms of ginger and arugula.