The pasta-making machines from Brooklyn’s Sfoglini Pasta Shop

04 June, 2018
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of spaghetti & meatballs. And then we brought in a food scientist to review their work. What... When you need to gently load, crack, and separate the yolk and whites of over 200,000 eggs an hour, Sanovo would like you to consider their OptiBreaker egg-
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