The only way I know you can put not-fresh pasta into a cooker and have it come out fully cooked in a few minutes is to parcook it and let it dry again. (But then, I'm not Mark Ladner who knows some sort of magic.) Lots of places go the par-cook, cook, then throw it into boiling water for a couple of minutes and voilà, "freshly cooked" pasta. That's how instant ramen work.
Yes, I believe that's exactly what Ladner is doing.
Me too - though I thought there might actually be some freezing involved - perhaps after par-cooking the pasta?
The pasta is imported from Italy and frozen in a factory in the Midwest according to Cuozzo, who loves it. Then again, he raved about Made Nice and Martina (which both also got positive write-ups from Time Out NY and Village Voice).
It's funny. On the other hand you have Wells and Sutton, who've been sort of dancing around each other for the past few years, slamming Per Se and both panning Made Nice (not sure if there are other examples). Sutton disliked Martina and Pasta Flyer. Wonder if either will get an NYT review.
Also, Sneak, did you happen to try the meatballs? Sutton called them "otherworldly," while Cuozzo says they're "flavorless."