Philadelphia & the Fresh Pasta Revolution

Photo by Danya Henninger
Photo by Danya Henninger
Flour begins to go stale within days of being milled. It’s similar to what happens with coffee. The less time between grinding your beans and brewing your cup, the more flavor the end result will have.
Photo by Danya Henninger
Arcobaleno’s Antonio and Maja Adiletta with one of their pasta extruding machines The rich, golden-brown ring of densely textured dough was certainly nothing like the spaghetti and meatballs I’d grown up with.
Photo by Danya Henninger
Adam Leonti, Vetri’s chef de cuisine, creating pasta sheets with an Arcobaleno pasta achine