Bucato Restaurant makes pasta as light as air, and we cannot remember ever tasting pasta this ethereal. Bucato explained that they have a pasta lab upstairs and that is the secret.
Does anyone else have a pasta lab?
Does anyone else know of pasta made in temperature controlled room?
One friend told me he knows of a place, tiny, and outside Bologne somewhere, but he could not remember where.
Says in one article chef brought over from Italy a sfoglino, Kosaku Kawamura and the Bolognese pasta fatto a mano style to the restaurant.
So of course we had to google sfoglino, and found it is an award in Bologne for golden doughmaker. Well that is just the coolest thing and I want more. So how do we do this at home, crank up the air conditioner?