The chefs behind Novella's, one of Gainesville's newest restaurants, took some time this week to show how they make their pasta in-house each day before their doors open.

Sous Chef Edward DeTommaso rolled up his sleeves and shows how it's done, from a simple recipe of flour, water, egg yolks and salt to a finished fettucini ready for cooking. Executive Chef Stephen Callari also talks about why he loves Italian cooking.

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