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I am writing a story about pasta for a high-end publication based in Georgia and am looking for a chef, culinary historian or other expert who can discuss the origins of pasta through the many different shapes that exist today -- including the how and why. Things like: Why does bronze-die extrusion create superior texture? What role does protein content play in flour selection?Why are some pastas intentionally rough or porous? What inspired 350+ different shapes of pasta, etc.?
Deadline: Jun 21st, 2026 10:45 AM ET
•Sea Island Life Magazine