Whether it's corkscrew-like fusilli, tubular penne or graceful strands of linguine, much of the pasta Americans eat takes its shape in Brooklyn.

 

For 105 years, D. Maldari & Sons has made pasta extrusion dies - the metal patterns that transform dough into unique shapes. The dies are cranked out of a 15,000-square-foot, red brick building on a bleak stretch of Third Avenue in Park Slope, under the watchful eyes of two brothers, Danny and Chris Maldari. Read the entire story>>>