• At the end of the day, that’s what Emilio wants to give the chefs he works with: He wants them to create, to learn and to think about pasta in a new light.

    Thomas McNaughton

    Flour + Water, Chef

  • Emilio had a lot of recommendations and tips for technique. To this day, if a recipe’s not right, we’ll call him.

    Jonathan Benno

    Lincoln Ristorante, Chef