Pasta by Missy Robbins and Tarlia Baioccchi Caviar 6534 Washington Street

6534 Washington Street

Contemporary form and traditional technique are what make Deborah Ehrlich’s glassware so exquisite

high-alloy steel known for its excellent edge strength

their stories of curiosity

all have been thoroughly tested in home kitchens

Pasta by Missy Robbins and Tarlia Baioccchi Caviar 6534 Washington StreetFood trends come and go, but pasta holds strong year after year. Despite its humble ingredientsmade of merely flour and water or flour and eggsthe magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food