From Too Many Chefs -

February 18, 2004
Better pasta

Ben Glatstein and Will Baude discuss the relative merits of imported pasta. These days I usually buy the handmade imported stuff, which is unbelievably cheap ($.33/lb) at Caputo's Cheese Market in the burbs.

Posted by Paul at February 18, 2004 10:53 AM | TrackBack


Posted by AL on October 21, 2004 at 1:20 AM