Mike Forgione and Stefano Faita ( a local chef, TV host, and cookbook star ) are the guys to go to if you need to learn about pasta. They know their stuff. Fresh pasta prepared the night before in the basement of this unbelievable Little Italy restaurant. Redefining the “fresh” in “fresh pasta” Fresh = same day (or in the last 24 hours). Not only is it so fresh, but it’s artisanal and the only ingredients are semolina (wheat flour) and Little Italy water. In this case, simplicity is perfection. Ingredients are put in the extractor and, depending on the bronze die (directly imported from Italy) used, you'll get a different kind of pasta. The pasta dries for a couple hours and that’s it. Know your pasta Because Impasto is doing small-scale artisanal production, only 80 portions of pasta (40 Gramigna and 40 Elicodiali) will be available on the Marketplace every day to start out. Gramigna (photo below) is a unique twisted pasta while Elicoidali (in the video) is bigger and si
A little bit of collecting and crafting