So, I'm gonna take the leap and try my hand at fresh pasta. I have one question: if I make it and don't cook it immediately will it dry out too much, and will that affect the cooked product? Any other advice? Thanks in advance!
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.