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Chef Nate Whiting of the new Charleston restaurant 492 is a devotee of fresh pasta. Here he shares five essential tools for making and serving fresh pasta at home.
2. "The Devastator." The Matfer Bourgeat nylon dough scraper is a helpful tool for simple tasks like passing ingredients through a tamis or scooping minced onions into a sauté pan, or more concentrated tasks, like perfectly cutting gnocchi. I always keep one at hand to "devastate" any task.
3. J.B. Prince Tweezer. Practice makes perfect. However, the right tools make the difference. In pasta plate-up at the restaurant, we use tweezers to rotate a portion of pasta.
4. Grey Kuntz Spoon. We use a spoon in conjunction with the tweezers to guide the pasta in a horizontal tight twirl.