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WE’RE #2!

merica did not become the world’s second greatest pasta culture—a place where is de facto, when agnolotti and casunziei are spoken on our menus—by chance or by some lucky miracle of groupthink gone right. It was a steady march of progress led by advocates and enthusiasts who turned pasta from a vilified immigrant food into

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If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named