L.A. Weekly
Making pasta at home isn't difficult. A handful of dough. An Atlas pasta machine. But if you're Rustic Canyon executive chef Evan Funke, who learned the art in Italy, you mix your pasta by hand, roll it out so thinly that you can see through it, and make the shapes either by hand or with handcrafted Italian gadgets. We recently spent the morning taking lots of pictures of Funke doing precisely that. For more and for a recipe, read the story in Squid Ink.
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