Vedrinski is the man when it comes to making noodles. His pasta is the standard by which all others must be judged, and very few live up to it. He makes noodles daily, rolling them out on the marble-topped bar, getting covered in flour, and punching out interesting shapes and varieties in the extruder. For him, making pasta is therapy. He sources the best eggs (from alfalfa-fed chickens), durum flour, and even uses Italian water, which goes a long way toward making awesome pasta. But the secret ingredient is Vedrinski’s passion for it, which you can taste when you eat one of his dishes, like a recent agnolotti del plin served with basil-fed snails and lemon breadcrumbs. Yowza. Talk about sublime.