Home > Magazine Archives > Oct. 31, 2005 Issue > Tastes
Fresh Pasta
Homemade noodles are a world apart
Sam Gugino
Issue: October 31, 2005
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.
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