Pasta
An inquiry into a few fundamental questions: How did spaghetti and meatballs, a dish no Italian recognizes, become so popular here? What makes some brands of pasta much better than others? What’s so special about fresh pasta? What do Italians know about cooking pasta that Americans don’t?
TL;DR
- Investigating the popularity of spaghetti and meatballs in America, a dish unknown in Italy.
- Examining factors that differentiate pasta brands in quality.
- Exploring the special characteristics of fresh pasta.
- Identifying Italian pasta cooking techniques unknown to Americans.