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Cooking The New York Times Summer Pasta Cherry Tomatoes Herb Recipes
From an early age, Meryl Feinstein received just a few hints about her true calling. As a young girl, she was “the kid who ordered pasta every time” her family dined out. In college, she developed a devotion for the colors and forms of Late- Italian Renaissance paintings and tapestries. Then, as a newly married woman, when her hands touched tortelloni dough in the family-home of a balsamic vinegar producer, it finally hit her: pasta.
“Art was at the center of my life for a long time, and food, too, but more like a hobby rather than a career path,” she said. “Pasta was a perfect convergence of those things– it’s such an artistic and sculptural medium. What I love about making pasta is shaping it. People ask me about fillings and sauce, but for me, I get the most joy from making each piece of pasta.”
The day after she left Italy, Meryl began studying at the Institute of Culinary Education in New York City with a singular focus– (Yes, you guessed it, PASTA)– leaving behind a career in art PR. From there, she worked the pastry and pasta lines at award-winning Chef Missy Robbins’ restaurants in Williamsburg, Brooklyn.
Italian Seasoning Is Blend Of Dried Herbs And Spices Creating The
Today, Meryl has a growing career as apastaiain Austin, Texas, where she founded the Pasta Social Club. She misses New York yet has managed to combine experiences from both places into one concept.
“It’s a difficult thing to create something accessible around food that’s not super high-end,” she said. “Most of what I saw [in New York City] were huge beautiful events. I wanted something for normal people.”
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