Tom and Molly Broder take their pasta seriously. In 1980 they traveled to Bologna to study pasta-making with Italian-food deity Marcella Hazan. In the two decades since, they've built up a fanatically loyal following of cooks who appreciate fresh pasta, but lack the time or the counter space to crank their own. Every day, the staff in the back room of this combination Italian deli and specialty market mixes up three kinds of dough--plain, herb and garlic, and spinach--then presses it into tabloid-sized sheets that can be left whole for ravioli or lasagna, or cut to your specifications. If you're too lazy or culinarily impaired to boil your noodles (a bargain at $3.75 a pound) once you get them home, nip across the street to the deli's sister business, Broder's Southside Pasta Bar, and try the product done up one of nearly two dozen ways.


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