Never Basta Pasta
From a country farm house in Tuscany, Bittman and chef Mario Batali receive a pasta lesson from Olga Petri, who has been making pinci, a type of pasta found only in Tuscany, for more than 60 years. Then, from Batali's Del Posto restaurant in New York City, he and Bittman prepare three pasta dishes in 15 minutes. At Fresca in Boulder, Colorado – often described as the best restaurant between Chicago and Los Angeles – Bittman enjoys potato gnocchi with fresh horseradish, beets and cheese.
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