This week, Deconstructed follows one steamy bowl of pasta back to its birthplace, criss-crossing New York City to take in every step of the process. Check out the video above to see how the unique product is made, and then transformed into a perfect fall dish.
BxB radiatore pasta is a collaboration between the Bronx Brewery and Sfoglini Pasta Shop that translates the flavors of a local beer into a limited edition pasta. The process begins at the brewery, where the spent grain leftover from making the Bronx Rye Pale Ale is gathered and shipped to Sfoglini's production space in Bed-Stuy. The Sfoglini team mills the grain into flour, turns the flour into dough, and, using their specialized extruding machines, transforms the dough into delicate, radiator-shaped pasta.
BxB pasta is available in specialty stores and groceries across New York City, and even appears in a few local restaurants. Today's episode ends at Emily, a husband-and-wife-owned spot in Fort Greene, where the BxB radiatore features prominently on their fall menu, in the form of a house-made beef shank ragu dish.
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