In celebration of the new class of F&W Best New Chefs we’re celebrating with recipes from past BNCs. Here, eight ideas from F&W BNCs on how to make a better bowl of pasta.
F&W BNC 2014 Eli Kulp uses freshly made, toothsome black-and-white pici noodles in his beautifully striking seafood pasta.
Stirring rich chicken stock into pasta one ladleful at a time creates a deliciously creamy dish. F&W BNC 1995 Terrance Brennan likes to use a tube-shaped pasta called ditalini, but any small cut works.