The hearty farro casarecce at Giulia. The bell-shaped campanelle at Coppa. The savory rye mafalde at Craigie on Main. The petite gnocchetti at Steel & Rye. What do these noodles have in common?
Last month we told you about Drexel University’s Center for Hospitality and Sport Management’s spring series of dining events. Surprisingly, tickets actually remain for some of these events, including ...
pasta extruder. He was inspired to make gluten-free fresh pasta after reading a review of Thomas Keller's Cup4Cup flour.
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