{"id":2297,"date":"2013-09-11T09:22:00","date_gmt":"2013-09-11T09:22:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=2297"},"modified":"2013-09-11T09:22:00","modified_gmt":"2013-09-11T09:22:00","slug":"extruded-pasta-at-coppa","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=2297","title":{"rendered":"Extruded Pasta at Coppa: A Best Bite"},"content":{"rendered":"

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Coppa<\/a> tweeted<\/a> about their extruded pasta this weekend and just thinking about the dish that we've enjoyed a couple of times over the past month made my mouth water. That would seem to qualify it for a best bite.<\/p>\n

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They said,<\/strong> "#rigatoni<\/a> from our pasta extruder. Come in tonight to for handmade pasta that's as fresh as it gets! pic.twitter.com\/8Yalf9uMKw<\/a>."<\/p>\n

We say:<\/strong> You can taste the pasta. The flavor of the pasta, its texture and shape are important elements of the dish. Ours was sauced with Brambly Farm pork ragu, sage, and pecorino. However, this kitchen has an ever-changing menu so you may be tempted by a different combination. Don't resist that temptation. <\/p>\n

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