'Going to an event for the purpose of eating pasta and meeting people, that’s what people want to do,' says emiboscamp
Photo: Scott Heins Meryl Feinstein was unhappy with her job in PR, so she did what many disaffected young professionals do: She turned to comfort food. Specifically, she traded her job for a new one, heading to culinary school and eventually turning out lots of pasta in New York restaurants before launching her own stand-alone dining project, the Pasta Social Club. “A lot of people tell me they identify with my story,” she says.
It’s also what Feinsten wants to do. “I can’t believe I’m getting paid to make pasta and do whatever the fuck I want,” she says. “This can’t be real.” From left: pezzetelli, the base for a vegetarian ragù made with faux meat, and discs of nutty orecchiette made with semolina and einkorn flours. Photo: Scott Heins Feinstein and Kinzler-Britton met while working in the pasta production room at Missy Robbin’s Misi, where the two helped make thousands of pasta pieces each day. “I felt like I needed a focus as a chef,” Feinstein says, “and pasta was the thing I loved doing the most. On my days off, I would make pasta at home.
Photo: Scott Heins. Photo: Scott Heins. The women break up the pasta deluge with seasonal appetizers, such as miniature pizzas with fresh ricotta and salsa verde; a pleasantly salty spring-pea-and-asparagus dish sprinkled with ricotta salata and Marcona almonds; and a rustic griddled Caesar salad drizzled with yogurt, Italian fish sauce, and cured egg yolks.
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