Chefs embrace pasta as blank canvas

Restaurant kitchens are jam packed with foods that have jumped ethnic boundaries to become fixtures of the American diet. Hot dogs have transcended their Germanic roots and are ballpark staples and picnic standards, while salsa has taken its place alongside ketchup as a condiment of choice. Pizza is on menus from breakfast through dessert and in venues from schools to taverns. But when it comes to culinary crossover, no ethnic food is more broadly accepted and widely used than pasta

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