Chefs are creating a new pasta paradigm by resurrecting obscure recipes and inventing radical ones
Never-Ending Noodle, Philadelphia
Reviving maccheroni alla mugnaia, a preparation from Abruzzo, Italy, chef Joe Cicala of Le Virtù deftly rolls and stretches dough into a single noodle up to 100 feet long. He tosses it with olive oil, garlic and hot pepper and serves it family-style on a giant wooden board. 1927 E. Passyunk Ave.
Carbonara Coil, Chicago
Instead of tossing spaghetti with carbonara sauce, chef Jason Vincent of Nightwood seals the sauce inside a six-foot-long sheet of pasta, then coils the snakelike tube on the plate and serves it with shellfish, lemon and cured egg yolk. 2119 S. Halsted St.