New York Magazine

Basta Linguine

New York chefs are in an arms race to create ever more elaborate pasta shapes.

THE LAST TIME you went out for your weekly linguine appointment, you may have noticed some unfamiliar noodles on the menu. “Sopre-huh?” “Mallor-what?” New York is in the throes of a pasta boom, with chefs clamoring to find obscure shapes and sometimes even inventing them. “It’s like Play-Doh, right? It’s a dough that we can do

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1 In the latest issue, Melissa Dahl explored a scientific theory that argues we possess an infinite number of emotions, so long as we can name them (“Introducing: 78 More Feelings,” February 3–16). Dozens of writers identified new feelings for the ma