MS Food: An Omnivorous Adventure

Day 3 was a combination of good learning and eating.  We went to Pastificio in Boulder and learned about creating beautiful organic pasta made with ancient grains.  Their founder and owner, Claudia Bouvier, explained why they founded their company, how it started with just a stand in the Boulder Farmers Market, and how they've continued to grow.  We saw the seeds and flours they use, the bronze that cuts the pasta shapes, and the drying room. Then, Claudia sent us on our way with fresh pasta, which we cooked up with two sauces in the Flex Lab kitchen.  It was delicious!