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Steve Gonzalez keeps an eagle eye over his pasta production line. Ruffled pasta shapes he calls “trumpets” stream from a glistening Italian-made pasta machine, each one a replica of the one before. The yellow trumpets glisten under the fluorescent lights and all-white factory walls, like a marching band line of cornets in the sun. Sfoglini trumpets on their way to the drying process. As the co-founder of Sfoglini Pasta (pronounced Sfo-LEE’-ny, meaning “pasta maker”), an artisan pasta company making nearly 1.5 million pounds of pasta annually, Gonzalez can spot a misshapen or errant piece of pasta from across the room. He directs his staff on the day’s production schedule, all while monitoring racks of pasta preparing for a long, slow dehydration in a bank of ovens. He pinpoints even the smallest imperfection and pulls the pasta off the rack. To most people, what Gonzalez sees as a problem would be completely unnoticeable, but for him, being this attune

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