You'd never make a spaghetti alla carbonara out of fresh pasta, for example, just as a dried pappardelle wouldn't do justice to a rich suckling pig ragú. Chef Nick Anderer from Maialino's favorite brand is Pasta Mancini, a small artisanal brand created by Massimo Mancini, a third generation wheat farmer who is attempting to bring back the old tradition of vertical integration back to pasta. That is, his hand is in every step of the process, from growing and harvesting the wheat, to making, drying, and even promoting the pasta. More