Do you think it would be rude to bring a baguette with me to Cento?
Hi @Bookwich,
I like your thinking, sopping up the delicious sauce with some baguette. 
Chef Avnerâs really nice and kickback, so I donât think heâd mind or say anything. He doesnât offer bread service anyways, and youâre ordering / paying for a pasta from the menu.
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Itâs not technically pasta I guess, but is Dai Ho legit (noodle Naziâs supposedly)?
http://features.laweekly.com/99_essential_restaurants_2015/dai-ho-kitchen.html
In this FoodGPS interview it says the owners âbuys egg noodlesâ⌠which seems like it is not, in fact, the small batch housemade noodlesâŚ
Also⌠anyone going to try the new handmade pasta food truck?
no, just be polite about it.
Come again? How is it technically not pasta?
OG legit.
No durum wheat? Maybe just linguistic technicality?
That interview is wring right? They make the noodles in house, yes?
Many western (or Italian) pastas arenât made from durum wheat. Orzo, pappardelle, gnocchi, to name a few. So, by your definition, a pappardelle bolognese is not ⌠pasta?
Noodles are handmade. Not in-house. Never was, never will be.
Second that.
Pasta is Italian noodles.
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I guess according to Italian law, they are not pasta haha
Itâs not my definition, just what Iâve read elsewhere.
Where are the noodles handmade if not in-house? What makes the noodles special if not made in-house?
Theyâre outsourced. Lots of places in SGV specialize in handmade noodles for restaurants of all types, from mom-and-pop âbowl of noodleâ joints to fancier sit-down family type restaurants.
Truth be told, these places that sell handmade noodles are more often than not better (much better) than the run-of-the-mill noodle shops in/around SGV (west and east) who are all hawking handmade, hand-rolled, hand-cut or even hand-formed noodles. Because most of the time, itâs just hacks behind the kitchen slinging out ropes of wet dough.
So how can one dine at the actual source of the noodles?
You canât. Theyâre not restaurants. Theyâre food factories.
So you were saying that the places that buy from the factories are better than places that make in-house right?
AlsoâŚhow do you know if someone is buying from the hot factories or not?
Got anything similar in LA? lol
Yes, some at least.
You talk to people.
What kinds of people specifically?
The kinds that answer the phone at the restaurant? Or waits on restaurantâs customers?
Just guessing here.