With the artisan, farm-to-table movement and a drive toward minimal processing, pasta is dressing up more nicely than ever.
Pasta used to fall into several basic categories: the on-the-fly, kid-friendly type; the vegetarian entrée option; or authentic dishes found in specialty, stand-alone restaurants. But, since the 1980s, as chefs tapped into handcrafted Italian techniques of making their own handmade pastas and pasta dishes with regional-inspired ingredients, they brought enlightened formulations into the mainstream. Today, with the artisan farm-to-table movement and a drive toward minimal processing, pasta is dressing up more nicely than ever.
Author Rachel Zemser August 2013
