Earlier this month, gluten-free pasta company Pasta Flyer took over Toki Underground to offer a pop-up pasta restaurant—with all wheat-free eats, of course.
Prepping the gluten-free meals was Michelin-starred chef Mark Ladner of the Del Posto restaurant in New York City. The premise of the restaurant was to serve up Italian-style pasta as quick as Japanese ramen noodles, blending casual dining with convenience. Some of the eats on the menu included three pasta shapes: screws, elbows and tubes, blended with a variety of classic pesto, alfredo and marinara sauces, topped with tasty proteins like truffled egg. Even if you happened to be a celiac who is not a fan of pasta, the temporary restaurant also served veggie burgers to appeal to others with specialty diets.
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