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Masseria by Nicholas Stefanelli | Washington DC

1340 4th Street Northeast
Washington, DC, 20002
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BY NICHOLAS STEFANELLI

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Masseria by Nicholas Stefanelli | Washington DC

  • Reservations
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  • Private Dining
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For press inquiries, please contact romie@cfgconcepts.com

WHY GLUTEN-FREE FRESH PASTA’S HARD TO MAKE — AND HOW ONE D.C. CHEF MASTERED IT →

March 7, 2016 Romie Stefanelli
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03.07.2016 | The Washington Post

Conventional wisdom says the silky, slippery charms of fresh Italian pastas are lost to those who need or choose to avoid gluten, because that very protein is what puts the “give” in doughs that are stretched and rolled and shaped to glorious effect. Once cooked, fresh pasta absorbs a sauce, while dried pasta provides a clingy surface for it. There’s nothing quite like it.

← SUPER-STYLISH ITALIAN IN UNION MARKETWHERE TO FIND FEASTS OF THE SEVEN FISHES AROUND DC →
 

Wine Spectator Best of Award of Excellence
 
 
 
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