At Colapasta in downtown Santa Monica, a Michelin-starred chef returns to his

[Gr8pimpin]

@paranoidgarliclover

I actually thought the casunziei was a decent size b/c I ate it very slowly since I was savoring each bite. Hard to go wrong w/ brown butter. Not really any detectable beet flavor.

I read the Times review of this place and the casunziei sounded interesting so I told my wife who was going to Italy, and planning on going to Le Dolomiti, about the dish and that she had to try it,

Now, she claims I never told her it was beet pasta (she hates beets), I did, but she rarely listens to anything I say LOL, but she got them. And she loved them anyway.