Sure we prefer fresh pasta over the dried stuff, but we always imagined chefs slaving away for hours rolling dough and cutting semolina spirals with crazy thousand-dollar pasta makers. Little did we know that making noodles is literally easier than pie...
In this week's Meal Ticket dining newsletter, Chef Payton Curry of Digestif discusses the basics of crafting fresh pasta and why he prefers it to frozen or dried. We'll also give you the scoop on a weekend barbecue festival and another new fro-yo joint in the East Valley.
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