A favorite food for so many, it’s our pasta episode! Chef Kevin Long started the Boston Pasta Company with close friends, Mark and Julie Ellis of The Chef’s Table. Learn about fresh non dehydrated pasta made with just semolina flour and water then extruded through a delicate process to create a faster cook time and a better tasting pasta. Hear Chef’s tips for cooking pasta at home. Do you really need to salt the water? Can these two stay on topic for once? Listen and find out.  Want to get in touch with the hosts?You can send Aly and Kevin an email at [email protected] can find Aly on instagram @alyciamarie88You can find Kevin on Instagram @apricott1221Logo by Frankie KeelanTheme composed by MoodMode.Sound design and editing by Parker Anderson.Produced by Ari GoldbergA part of the Asylum Podcast Network.

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