Chefs serving pasta dishes in New York City are passing on the average penne and spaghetti for more inventive pasta shapes such as folded braid-like pi fasacc and torcia, which resembles a tiny torch.
"Back in the day, they rolled everything by hand," said chef Asi Maman of Osteria Morini. "Now [with new technology] we can create pretty much any shape there is."

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New York Post

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