NEW YORK (CBSNewYork) - Who knew factory equipment could look this good? At Sfoglini Pasta's facility in Brooklyn, shiny copper extruders work in hypnotizing circular motions. They rhythmically push ...

Pasta certainly has become an important part of our evolving American cuisine, so much so that today the average American eats more than 18 pounds of it a year. Many of those people would be surprised ...

Everybody loves pasta, but not all brands of pasta that you find in the store are created equal. There are very few people who actually know why some artisinal pasta brands are more expensive than ...

OWNERS: Cathie and Steve Simonovich. WHAT: A pasta factory featuring both dine-in and takeout food. All pasta, ravioli, sauces, sandwiches and salads are made fresh onsite daily. CATCH PHRASE: ...

As a child, the only pasta I knew was dry spaghetti in a box or SpaghettiOs in a can. My first taste of fresh pasta, at a little trattoria in Italy, nearly knocked me to my knees. I became a pasta ...

Trish Battaglia at Saporito Pasta in Redwood City on June 1. Photo by Devin Roberts. When my colleague Devin Roberts and I showed up at an 8 a.m. appointment deep in industrial Redwood City, we were ...