Move over, squid ink. New pasta-making machines are turning chefs into, well, pasta-making machines, using purées to infuse pastas with new flavors. Kelly Liken, of the eponymous Vail, CO eatery, creates carrot tortellini, agnolotti of black trumpet mushrooms, and lemon hazelnut garganelli (pictured, with chanterelle mushrooms foie gras butter and fine herbes). At Bocca Di Bacco in New York, chef Kristin Sollenne incorporates vegetable purées such as eggplant, chestnut, and spinach. And at Boston’s Craigie on Main, chef Tony Maws infuses pastas with plankton, green olive, and even prosciutto.
(Restaurant Kelly Liken) More from Forbes
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