Chef Justin Neidermeyer's pasta tools at Cascina Spinasse in Seattle

At Cascina Spinasse in Seattle, chef Justin Neidermeyer uses classic pasta tools to make the real deal: handmade pasta, hand-cut to fine, golden strands and sauced simply in butter and sage — and, in season, white truffles — or else in a light meat ragu.
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( Cascina Spinasse )

At Cascina Spinasse in Seattle, chef Justin Neidermeyer uses classic pasta tools to make the real deal: handmade pasta, hand-cut to fine, golden strands and sauced simply in butter and sage — and, in season, white truffles — or else in a light meat ragu.

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