Between researching stops for my progressive dining tour in Florence and eating out (aka my favorite thing), I have come to find the restaurants in Florence who serve excellent pasta- so I wrote a dining guide all about if for Vogue Magazine.
Here is the link to the article now on Vogue: Where to Find the Best Pasta in Florence
My first job in Italy involved assisting & translating cooking classes. We made fresh pasta during every lesson, taught by a little Italian nonna who didn’t speak English. It was one of the most fulfilling jobs I ever had- I was able to put my Italian language to use which I spent years at University learning plus doing something with my passion for cuisine.
After doing who knows how many lessons and rolling out pasta, making tagliatelle, gnudi and tortelli- I sort of became discerning about my pasta. Now I prefer tagliatelle from paper thin sheets, even if I’m not sure if this is the “right” way. I can’t stand if tagliatelle strands are thick (in height) and I can’t explain how, but I usually can tell when fresh pasta is made in-house or when they have bought it from a industrial pastificio. I love making pasta at home just as much as I love eating pasta. Now on to pursuing an independent career, I still learn pasta secrets from the local culinary experts on the pasta making classes I help arrange.
