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"Forma is a unique spot. For one point, it all began in a quiet Brooklyn basement. For another point, the pasta is manufactured every day, out in the open, making it a true pasta factory. (Chef Amit Rabinovich has crafted a dough that cooks as quickly as fresh pasta but features the sturdiness of dried noodles.) Diners can choose from dishes like pipette ragu with a creamy herb sauce, fettuccine with sauteed wild mushrooms, and classic spaghetti topped with fresh basil." - InactiveUser7539929
