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Forbes: Top 10 Food Trends For 2012

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Infused Pastas

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:
The 10 Best Foods You Can Eat
30 Under 30: Food and Wine
The World's Top 10 Cities for Street Food

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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