I just googled gluten-free pasta and found that a little over 2 pounds cost about $14 or $15.
Did you know a typical commercial kitchen will have somewhere in the neighborhood of 12 burners on the stove. When the chef attempts to prepare dishes for a party of eight, a sense of orchestration has to take place to time the use of each burner in harmony. A restaurant that serves a lot of pasta will likely prepare it in bulk and then be able to quickly warm it in one pot of water that is constantly hot. (One burner down) it takes about 8 to 10 minutes to boil one and a half quarts of water for a special request Likely the amount of water needed to prepare one order of gluten-free pasta. Then 5 more minutes to cook the pasta. So 15 minutes may we’ll have been invested to accommodate someone’s special dietary preference. Knowing that would influence how a chef delegated the use of burners. Quite a challenge for a party of 8 in a full restaurant if you ask me.
Fratello’s has been around a long time and seems to be busier now than ever. That can’t be because they’re doing something wrong.
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