Deb Hall wrote:Given my understanding of their business model- dishes customized on the spot from pre- cooked sauces and pastas., I'd be surprised if their pastas are housemade. Not only is fresh pasta much more expensive ( due to labor), but fresh pastas tend to be much more particular about cooking time, and don't hold really well ( it tends to fall apart).
Yeah, Deb, I agree, and would add that even in Italy (or in high-end Italian restaurants in the US), fresh pasta and pastaciutta (dried pasta) are two different things, intended for two different uses. One is not considered "better" than another. Heck, Italian-American immigrant spaghetti with "gravy" would seem weird with a delicate hand-made pasta.