Chef Tony and his wife Rosa bring us fresh pasta from Nicole-Taylor’s Pasta and Market.
>> tracy: we love thursday. chef tony here. >> andi: yeah, we do. >> tracy: from the chef’s academy. and you brought–i don’t want to call her an assistant but you’ve brought other chefs in the past, but you traded up a little bit. >> yes, a little bit. this is my wife rosa, she runs the pasta store at nicole tailors. we’ll let her talk about the pastas we’re going to do. what we brought was orange and black pepper. what we’re going to do is make an orange, red onion, olive basil anchovy salad. what you can do one way or another, either salad, but what we’re going to do is take that and turn it into a nice pasta sauce. >> andi: sounds spectacular. >> i’m going to start prepping. >> tracy: i’m pasta ignorant. mostly i thought there were different shapes and a couple of different varieties, and this is just a sampling. >> we have 22 different kinds of pasta at the shop. different flavors a
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