The Seattle Times

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MIKE SIEGEL / THE SEATTLE TIMES
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Wednesday, November 16, 2011

Seattle area is a United Nations of noodles

Easton makes six different doughs for his pastas. "What I'm looking for is a specific dryness -- strength of the dough. You can see the color of the dough will change and it will make a transformation." It depends on the weather, he says, how humid it is. "It's one of those things you just know the feel of."