When my editor suggested I write about fresh pasta, my immediate reaction was, "Why make fresh pasta when good dried pasta is ubiquitous? Besides, it takes too long to make." However, a few culinary colleagues have set me straight.
For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 2005.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions