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Atlanta Magazine
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On Food
by CHRISTIANE LAUTERBACH
Some of the best restaurants in town have given up making fresh pasta since Elisa Gambino, formerly an Emmy Award-winning field producer for CNN, gave up combat zones to become a pasta zealot. Gambino, who lived in Italy for years and trained under one of the country's best-known craftsmen, opened a small artisinal pasta shop where she uses eggs from free-range chickens, organic flour and imported semolina to make small batches of an incomparable product.
Her store is open to the general public, but things sell fast. Phone or fax ahead if you want more than small batches of cut pasta (fettuccine, tagliolini, tonnarelli, tagliatelle, pappardelle) or whichever of her charming tortelloni, mezzelune or ravioli still happen to be around. With fillings ranging from asparagus to roasted winter squash, sweet potatoes, porcini mushrooms, Swiss chard and a heavenly combination of sheep's ricotta and fresh lemon zest, Gambino's elaborate pasta will establish your reputation as a cook and/or hostess.
Just boil some water and dress the pasta with brown butter and sage! Dusted with semolina on individual trays and wrapped in butcher paper held closed by a big red rubber band, the pastas travel and freeze well.
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