Chefs from Greater Boston on the food they wish they could still serve in their restaurants during the coronavirus lockdown.
Every spring, SRV regulars start asking chef Michael Lombardi when he's going to start making a simple, seasonal pasta dish they can't get enough of. He told us about the science behind making that pasta from scratch, with house-milled flour, and how the restaurant is supporting its workers after having to lay them off when it temporarily closed.
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