Angelina Pascaretta has been hand-making the pasta for Andiamo’s restaurants for nearly three decades.
But the 84-year-old — who works five days a week, sometimes eight hours a day — got her start a long time before that, growing up in Italy, near Naples.
Pascaretta and fellow pasta maker Anna Peptitti, who is 79, learned their craft the old-fashioned way — at a young age, from their mothers, grandmothers and other family members. Both say it was important for them to learn to make pasta and know how to cook.
