The Plight of the 4,000 Calorie Diet

It’s a quiet Sunday morning and we’re in the back room of Buca Osteria & Enoteca, where Rob Gentile and David Marcelli carefully direct their small army of chefs on the finer art of cavatelli-making. This is where some of the city’s best pasta is made. And today, it’s being made by an elite team of expertly-trained kids, aged ten and under.