- hey, welcome to new day cleveland, i'm david moss, and we're gonna noodle our way around northeast ohio, and i say noodle, i'm talking about noodles well. i am david mossoo noodles asian hungarian noodles and thus

noodles we are right on wall street is this out here? where did you come from here. you, know what you're doing here are so this is an old-fashioned the middlete it means that has a plan. we started with some flour and water you can make it with eggs

allergic to eggs this is all my family and daughter that is my wife in the background there. it looks like some kind of a plan to hear. so in this casees instead of putting the noodles and it you put that a plant in it. but goes" with pasta why is the pasta brown? how hard is this to turn the machine up?

in with the water let me get some water. i'm going to goet over here and look at the sauce did you make it from scratch??- >> i think it is a secret. it is onions and fresh ingredients olive oil extra-virgin olive oil- really good tomatoes and zucchini with are not going to give away the secret over your no sugar there is a lot of loving over here. we use tomatoes. that is a must

extra-virgin is from italy we use that from california onions and garlic and salt and pepper and a littleu bit of hartford. so how long is this? you have to look at it and pay attention i'm glad you had a chance to see it earlier it is almost like catching and faqs see it all in

your? hello, johnny. nice to see you.yo you would like to see her that is where we are going right now. >> for my first shop but it it is one of my favorite places this place is a place is quick and easy and then it is all about the thailand dishes to too big noodles you have what you have on the front. >> we have theic dry rice noodles

one of the main things we ass this is when dishes will need that this is money that the rice noodles so far with noodles mixed inside of it. w in noodles made from wonton noodles and of course this is the market i am going to have you guys get to work here, and we will showcase some dishes are you going to show me out front?en >> we will start with the noodles wa with the curry -

first then we add sliced beef nice and clean. and then we will put it right on top of this, and we are good to go. now, we will do some of our country style with the rice noodles with chicken and shrimp and tofu scallions and of course eggs.ppre >> you will be extremely happy i did not know how happy i would be. thank you this is mypa favorite. absolute favorite. the pad thai you are talking about. th that has marched behind it. shrimp with chicken and tofu. >> okay i could eat this all day every day. >> everyday. >> you have it now but some of the dishes we would never run out of.like

recommended this"bec you like pad a thai, he will want to try the country style itup has the extrail kick in it something different and unique. it is a courageous is what it is. you have the eggdi noodle on the bottom and we have the crispy noodles so you have a little bit of soft noodles. >> and you have given them the nice big bowl. yes.t. and theybu definitely consider their

spices to it this is the normal i love that. this is basically from rice and noodles. we cut it up with chicken and shrimp at

we are open 1130 gentleman o'clock we are talking about some great noodles youon will not be disappointed. coming up next we are talking

will come back to our show that is all about noodles. our next stop has a term pasta salad blue cover and as a tavern is a casual dining next paragraph establishment.we very family-friendly. we have a 1927 car out that a private party available and a little different. we were in cleveland's top 50 in the category of pasta near cream rockefeller alfredo garlic

of chicken and shrimp or plane. er you can't do anything wrong with pasta. you can take whatever is in your refrigerator slice and dice it and a little bit of wine and seasoning and fresh herbs fresh parsley more wine maybe for the shop also tomatoes and tomato sauce and a cream sauce the mind taste on a greek salad with mediterranean i coarsely

chicken breast sliced tomatoes julian and red onion and a lemon oregano greek vinaigrette in the house. i grew up in an italian restaurant eating lots of pasta. many years ago, when i was much larger now i favor the pasta salad to eat less and it is a little healthier and helps maintain my weight. and i am standing with their in the

have a good evening. >> we have for dishesle in front of us. i am very excited. we have the wonton noodles this is a very famous middle for a lot of people they made of foam me all about we have here is a thin egg noodles and along with that we have the shrimp and pork that is huge. i think it is good

>> i think so too. r in front of us great noodles and that is from the singapore region. theon rice noodle with the beef stirfry it usually brings out a good flavor last but lot not least

is is the panfried noodles thiso is a steamed egg noodleha in the c way cook and then we cook whatever the choice ofhi wine it with the seafood some have beef or chicken remain fresh we try to get it as fresh as we can. >> so on your menu i've heard it is pretty small. we start off

what we want to do is authentic as customers come in michael can you please make thish, and this is sinclair avenue now you will see why it is on your michael, thank you so much. let's dig in. still to come - -dash a half a dozen ways to enjoy noodles

p this is john. and that is ath huge part of our business we have frittatas and t-shirts we

a tex-mex with the marinated chicken and we started with an enchilada sauce a lot of great stuff here. once again this is a show about noodles right?pp you know john does your john does not do anything conventional so he has a whole different kinds let's check them out. >> will kind of noodles do we have here?? gluten-free pasta we have won a day playoffs you do with the pasta dish is cook the pasta and then we have other h things like roasted tomatoes and

we have the vegetables and pasta we try to doou that with all off our pasta dishes so you aresa getting your vegetables i likere how they are all the same cap and size and same shape. >> it is small enough we have fresh basil a little bit of extra virgin olive oil and this is a great summer - - and it is ready to go and then you haveg the entire smile and consistency it really came to life. it smells great and so very little cooking involved is not only was he or she would just be that

have extraha this looks like rice we try to do more nontraditional than traditional italiann we add the asian noodles with the pasta one of the pasta salads we've been here since. >> it is almost meaty to eatls these are is really food scoops it is nice and a versatile we try to integrate subroutines

vegetables the lot chickpeas in french piece it is a big corn kind of deal d and this had black-eyed peas. with cherry tomatoes and pepper jack cheese. you just try to be fun with it upper part apricot and blueberries and cranberries. >> a solid or a refreshing cash? >> it is a synergy it islo awesome. john and joan check it out. on one still road in shaker heights love your store and love your place. >> more noodles after the break

this is the patty out wonderful garden hereut rain here in cleveland what a beautiful office space to come and have

nearly eight years ago. we are discussing noodles today i looked at the menu we have two different options here are two very different types of japanese noodles. >> indy. and this is what you will get there.cts you will find it is not authentic and that is what we concentrate from. and then we have the japanese company based here in the united states.d my wife over the years has constantly been perfecting the noodles so she is always working to improve the ball init front of you is the ramen noodle

find in yourrf dorm? your instant little package when you're eating some of these noodles iicks have several utensils here what would be the easiest one i do like a trap set it is just whatre you are. i think it tastes east equally good with chopsticks work with a fork it is just easier. that is so good i can see what you are trying to do there. that is a long time

different and it can pay with the chicken and vegetables vegetarianar this is the very popular one. add the curry to it . >> do you find people prefer? actually some face the computer and so we have talked about the roman with the past few put so many asian people and american have tried in the noodles are also extremely popular. it is unbelievable the number of

at customer reviews the last year or two asfo being quite amazing. >> i must say you have quite the chef that you get to eat good food all the time. do you cook as well flying crane you are t open i know i mentioned it but are you open just until 3:00 o'clock every day? from 530 to 8:00 p.m. >> perfect coming get lunch and dinner depending on the day. l. and then we have the brunt on the weekends. >> you will get me all through

>> thank you very much. you are most welcome thank you. >> pasta made by lady named may get you started a business in her kitchen. i wanted to go to liquid becausewa i started my whole business in lakewood a couple of years agoto t it kind of grews no there's not another pasta company company in lakewood. ily then into 16 varieties of fettuccine favors flavors that i do.ngma they are definitely going to note is the flavors in thehe

batch p they are small batches instead of mass-producedgh fresh ingredients in every single batch. we just wanted to go throughou it is nice and then, but not too thin. you don't want it super thick when you make yourie ravioli you are essentially doubling up your pasta. there is just something about it on a cold day it was so manyp varieties and things you can do with it. the machine is out there that while he and will him stamp it and machinent stamp it out for you. anytime you want c to brush the edges that is what will helpane, break the there we will be open on mondays as well and we do farmers market as well. all the ingredients i use

italian all-purpose flour i use fresh local ingredients use organic spinach i get the court here in ohio i try to keep it freshaz and local as possible. my customers are really amazing when they come in and are excited about my product and you having it offered to them. it is what makes me want to continue to grow with my product lines i can give them more. w >> you can find her on detroit in liquid. and how about something polish? cabbage and

la while come back to our show that is all about noodles you make that is been here before but we will show you why you want to bel here so free, thank you so much for having us here. there is one in particular people all over cleveland i would say absolutely love, and that would be cabbage and noodles. i love

make it in a way i've not seen it done before the world you world you put in there?- [n >> bacon onion and he they put it in fault . the >> is that your way of spicing it up a little bit?la >> @spicing it up. >> when people come in here am guessingte they come up and get your plate is it okay if i load up with a little cabbage? what do you think makes it a great dish that everybody loves itt chefs cabbage of this is the place there are so many great ones. i've got to go to stuffed cabbageig with parsley salt and

>> she's will sure about the seasoning. i feel like i am in heaven right now. i want to check out your amazing dishes we are going up there. you get people because they walk up your door yes, i baked today. of course that is the strudel and this is a whole piece. her what else do you have appear?

cookieea that looks delicious. i know people come in here and sit down and have a relaxing meal and there are noodles to go for sure if you get the noodles fixed. coffee and tea it is old seasoningea it is unique and

comes the sophie get a delicious homemade meal david is coming there it is coming up next right noww(o he has a restaurant.mh >> when somebody says the fifo from i alwaysm. think of this but are talking about a great - - -right-curly-bracket noodles right there. this is the middle part. >> s. >> so c we are on detroit across from where? >> solomon market this is amandadaf ba we've got these big beautiful bowls here. this is the onion well-done meat with the beach

>> and then back your we've at we've got the beef bowls and this is beef to but it is three different kinds.mo so which one do you like working with the most? >> the rareah. >> the noodles are sort of clear likeso aren't they? w >> fresh noodles almost like cellophane noodles. >> yes we do that here. so we get all kinds of noodles here. going through this. we will see hownd get to enjoy the bowl this- is the path here and sometimes one- person will just order for half themselves and how about if y there are more people can measure it to? >> yes sometimes they eat with their kids.

you and me what would you do first? >> i'm not going to eat it. you are because i'm not hungry. >> what is the first thing we should do? take it in there. i don't know, we will see. pick up some beans here. i'm not is a good added what are we going to do now? there we go. we put that in there and i what also do we put in there? >> you will add more basil if you want more basill ha and you pick that up to.ou that is okay like that what else? >> if you want it hot, a pepper or two and he squeezed some lime juice the smells good can you smell that? it smells good doesn't it? and then we put a little in here.

e go there okay we have the cute little spoon there.so is it like a first course? >> sometimes sometimes they get it for a meal.e >> so picking up the noodles is tricky isn't it? there we go. i have some noodles you have got to teach me all this stuff. i am down in the middle. and there we go. we have a little taste let me show you a little trick and this scares outside this is hot oil you can buy it, but it does not taste the same.

chemistry class. >> can you dip your meet and it. >> i will try this one it is good. it is almost sweet a little bit isn't it? it is delicious. then put the meat in here. it is delicious. what is the address here? >> 5428. >> in cleveland all kinds off noodles but it is fun. thank you very much. >> you are welcome. >> one stop to go. up next we are driving south to akron and

ou okay, we have showed you noodles from all over the world how about those italian noodles and

products you have something that is mostly imported pasta is we do have some from canada as well primarily some from italy, and we believe that the italian exterior onto the on to the other i don't know if it is the water or what it is, but the final product 20 we make your pasta meal different shapes will different amounts of pasta someen of the pastas are ribbed so if you want more you go with a red typed pasta there are some pastas that are like macaroni which has a hole in the middle interesting when you are making that as well as the amount of

and this is made with egg and itt takes on a different texture as well some people prefer that texture and taste we carry gluten-free pasta as well i know a lot of people are gluten intolerant today they are made with check the flour tomato rice and corn far we have several varieties of that as well.his we are over in the frozen food section the only do we have products that are noodles we have something will something is a make here clam sauce and we have a free to assess we do as well and pasta sauce which is very goodif if you've not had pesto sauce, you have to try ith pa

and this year than this is made in brooklyn new new york. very good they also make other specialty items like cheesero ravioli unfortunately there and a box you can see it with this item, but here is a beef ravioli also made r in brooklyn, new york. they are very, very good. we also some fresh frozen pastas from italy like this brand right here. alfredo and they also have ravioli's as well. >> anything goes with any type of middle as long as you like itou h it's not a big deal i think there are some exceptions if you

want a white sauce on that instead of having red and green on the plateed i would have the cream sauce and this is the real deal here it is very get it takes a lot of a gradient ingredients to make a very good. we have lasagna to go and our meat lasagna this is most

then that one piece and we have all the others as well meatballs and chocolate peppers and all the above. >> my favorite thing about pasta it is very satisfying ten - - $15 another is pretty a happy and pretty full. and that is not too far from chagrin falls we sought rice saw rice and asian

see you on that next one. >> right now i am just doing a plane ravioli but a lot of times i will do different pasta dishes cajun or spinach or roasted red pepper. >> to make them by hand one byid one is how we make them. oh well. i have so many options to try. oh well, it is get it

announcer: today, michael strahan is back. the last time he was here, he ended up in bed with oz! now he hopes -- opens up about his dad's health scare that was a wakeup call for him. >> it absolutely changed my life. >> plus, shannen doherty is facing her biggest health scare yet. the cancer crisis. coming up next on "oz "! !