Featuring noodles of various cuisines handmade by Western New York chefs, the history of pasta, and more
In which we explore that comfort food staple: the flour, water, and (sometimes) egg mixture that has nourished entire civilizations for millennia. Pasta crosses multiple geographic and ethnic boundaries; it’s found in many cuisines, including the variations we explore here—from China/Japan, Germany, Italy, and (surprisingly) Portugal. Our featured noodles all have in common the fact that they are painstakingly handmade by Western New York chefs, but there’s also a thorough discussion of which boxed noodles local professonals like the best.
Here's a sample of this month's feature:
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