For the last month or so, the Flour + Water crew has been rolling out some fresh pastas by the pound every day at Salumeria. The concept is part of the old-world delicatessen idea behind Salumeria, and in Italy you'd find such delis where pastas would be available to take home. Chef Thomas McNaughton tells Grub Street that there are typically a few extruded noodles, cut pastas, and two to three different stuffed pastas every day some recent examples include carrot triangoli with fava beans, salumi fattisu and broccoli tortelli (all pictured). Also you'll find things like hand-rolled penne, and the adorable, hat-shaped cappalaci di briganti. There's a limited quantity available each day, and McNaughton says they've been selling out by late afternoon. So, you've been warned.
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