MIT grads Filippo Fiori, left, and Davide Macchi are endeavoring to make pasta healthier at Dueminuti, opening next month at 412 Broadway E.  Photo courtesy of Dueminuti
MIT grads Filippo Fiori, left, and Davide Macchi are endeavoring to make pasta healthier at Dueminuti, opening next month at 412 Broadway E. Photo courtesy of Dueminuti

Do you really value your precious time so highly, and your precious health so The two perfectly decent guys behind this con job are Filippo Fiori and Davide Macchi, MIT grad students who grew up in Tuscany and have known each other since they were kids. Seems to me the world needs more smart engineers and fewer people dumbing down our food, but Fiori and Macchi have nonetheless invested a lot of energy in their noodle making. Their Franken-noodles have less gluten, fewer carbs and more protein; in other words, less of everything that makes pasta pasta, although it does cook in two minutes. “It’s nutritionally balanced,” they say, with straight faces. 

• Coming soon (well, October) to 1020 E. Union is Frankie & Jo’s, an ice cream shop the likes of which we haven’t seen yet on the Hill. It’s “plant-based” sweets, in cups, cones or pints-to-go. The talents behind the venture are Autumn Martin of Hot Cakes Molten Chocolate Cakery, 1625 E. Olive Way, and Kari Brunson of Juicebox, 1517 12th Ave. Sounds a little like “vegetarian,” but I’m no expert. Brown sugar vanilla, I can imagine, but they’re going to make this with sprouted cashew milk. Sounds pretty hardcore. 

Burke’s former partner at VPC, Heather Earnhardt, has her own spot at 403 15th Ave. E called Wandering Goose, and a new cookbook out this month called “Big Food, Big Love.” Lots of recipes for southern dishes: hams, fried chicken, biscuits.

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