In the back corner of Urban Agrairian’s cooperative kitchen, Chef Chris Becker is mixing white, fluffy Extra Fance Durum Wheat with water, each tablespoon measured as carefully as a bombmaker would, to create a dough that will become rigatoni, spaghetti, fusilli, or artisan pasta. READ THE ARTICLE HERE:  It's Pasta Time  Photo credits File Photo – (published May 3, 2013)