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Restaurants & Bars 12

Artisanal Strozzipreti

Marty L. | Apr 4, 2002 03:36 PM

Does anyone know where I can obtain it in the D.C. area?

I know, I know -- "artisanal" isn't really better than non-artisanal pasta, just more expensive, right? Well, I'm eager to try an Alain Ducasse pasta recipe recently published in the NYTimes, and he insists that "You have to use a high-quality hard-wheat pasta . . . made with old-fashioned bronze dies, . . . usually labeled 'artisanal.' That kind of pasta has the best flavor and also a rougher texture, so it can grab the sauce."

I welcome any thoughts on whether this artisanal preference is nonsense, but nevertheless he is Alain Ducasse and who am I to argue? . . . so I'd still appreciate the info on where to buy the noodles, even if I might be wasting my money.


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