Dining for $25 or less
Comments
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Richard - so glad to see you at the Sun!
As far as homemade pasta is concerned - it's really only practical for flat pasta that can be eaten fresh. Most restaurants don't have the capability to make shaped pasta (which needs time to dry) in-house. And certain sauces require certain pastas. Even in Italy, most restaurants will use dried pasta for their preparations, usually bought from other sources. |
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Great job Gino! Your pasta is the best! A Caesar salad and the Farfalle with Carbonara or Walnut Gorgonzola and a nice Sangiovese…..mmmmm doesn’t get much better.
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"Killing me softly" Grano.
As I had this same idea for a 36th Italian restaurante' all decorated w\ wicker Chianti bottles as atmospheric candlelight to red+white table clothes and ME Mario Saint Michael Sciuto.. way back in 1977. Caio + Good wishes Gino. Mario |
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“Making My MoM Proud!!!”
Joined: Apr 17, 2008
Comments: 1896
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pizza
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I was so totally not impressed. We arrived at 5:30 P.M.- there were 2 other diners in the restaurant. They were out of Bolognese sauce. The salad came out of a Dole bag. They managed to screw up one of our pasta dishes - giving us the wrong sauce on the pasta. The water tasted awlful. Will not be going back.....Very disappointing!
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