This Italian duo ditched restaurants for pastamaking, and it’s paying off

Mar 08, 2016 614

Matteo Catalani rattles off cooking instructions like a doctor prescribing medicine. It's a Sunday afternoon at Union Market in Northeast, where Catalani operates a fresh pasta stand called Cucina Al Volo.

The name means "kitchen on the fly" in Italian, appropriate considering its co-owner hardly stands still. He scrubs skillets. He plunges tongs into a pot of boiling water, loosening bundles of fettuccine as puffs of steam vanish into his dark locks, tied neatly into a bun.

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