If our salute to the food carts of Portland, Oregon, taught us anything, it's that cooking in a scaled-back kitchen doesn't have to mean cutting corners. Rachael Grossman at the cart Artigiano wowed us with her method for making fresh fettuccine. Allowing the pasta to dry out before slicing it preve...
Also on these boards
Making fettuccine at home is simple: roll it, dry it, roll it up, slice it, cook it, eat it!
Fettuccine with Swiss Chard from The Little Kitchen