One of the
world’s most addictive carbs
is pasta, from the dried,
boiled spaghetti with red
sauce from a jar that busy
moms serve their hungry
kids to exquisitely handmade
noodles enveloped by madefrom
scratch sauce in fine
restaurants. Although it’s
abundantly available in markets
everywhere—typically
dried or mass produced—
pasta purists often seek out
the fresh, local variety. A
must-have on Italian restaurant
menus, pasta has slithered
its delicious way into
the happy mouths of patrons
in many high-end restaurants
in general, where no menu
seems complete without at
least a pasta dish or two.
August/September 2018 87
