Our journey for the best pasta took us to Bologna in Emilia Romagna, the epicenter of fresh pasta. We tried but could not make pasta like that here in our kitchen. Then the answer hit us, and it was to go in a direction no one has gone before. We needed to make the pasta in Italy using ingredients and expertise that only exist there and overnight it here, in a temperature-controlled cabin where the flight time becomes part of the needed resting time.
