Working with Chefs - Thomas McNaughton
- By Giacomo Reni
- Mar 2, 2017
EMILIOMITI has been working closely with chefs for nearly 40 years. From the chef curious about getting into the world of pasta to established James Beard Award winners, EMILIOMITI's success ultimately lies in the success of the chefs we work with. We are located 3 blocks away from Flour + Water and have been working with Chef Thomas McNaughton since the building phase of his famed San Francisco restaurant. In his book, Chef offers his opinion on working with Emilio.
"My goal, however idealistically, is to make Flour + Water a pasta think tank. Within that spectrum, we have a wide range of pasta possibilities, both made by hand and made by machine. And 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."
- Chef Thomas McNaughton, Flour + Water
Flour + Water Pasta offers recipes, stories, and personal insight into the pasta world and culinry inspiration of Chef Thomas McNaughton. The book is available for purchase here.