All these eggs went into one small batch of pasta. (S. Irene Virbila / Los Angeles Times)
The finished pasta dough is displayed. (S. Irene Virbila / Los Angeles Times)
Marc Vetri feels his freshly milled flour. (S. Irene Virbila / Los Angeles Times)
Marc Vetri’s uses a mix of flours for his pasta. (S. Irene Virbila / Los Angeles Times)
Plenty of deep gold egg yolks go into Marc Vetri’s pasta. (S. Irene Virbila / Los Angeles Times)
Marc Vetri stirs eggs into the flour for his pasta with a finger. (S. Irene Virbila / Los Angeles Times)
Marc Vetri kneads his pasta dough. (S. Irene Virbila / Los Angeles Times)
Marc Vetri rolls out the dough for his pasta. (S. Irene Virbila / Los Angeles Times)
The finished noodles are shown. (S. Irene Virbila / Los Angeles Times)
S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
