- hey, welcome to new day cleveland, i'm david moss, theast ohio, and i say noodle, i'm talking about noodles like vietnamese noodles, asian noodles, under noodle by way around n northeast ohio. talk about noodles like vietnamese noodles and hungarian noodles. the best noodle of all, spaghettiye pasta. a italian pasta noodles. i'm here with tony at a place called cheekbonee . we're on 306 initiative falls.

>> you're here.s >> where did you come from to get here? >> i was bold and born in the old country. i >> you know what you are doing here., this is old-fashioned noodle. in the old days he used to make pasta by hand and it's called judo and it's carved by hand. we start with -- flour and water and fresh every flou. and water and fresh every >> two eggs going this kind of pasta?ke you can make it with eggs but we don't.ha we just make the old-fashioned -- i >> was this crew back here? >> this is all my family.

wife in the background. >> she's not cooking noodles. it looks like a plant over here? >> this is old-fashioned eggplants.d ut- sicilian style a plan. >> the egg plant is trying to be a noodle. six thea egg plant is inside ts and it goes well with pasta. >> have another question. why is that pasta brown?n? >> that is whole-wheat pasta. >> how hard is it to turn this machine on? >> very simple. you put the flour init. >> it's actually not soft. this is a durum wheat flour. it's sweet that these were pasta. >> but that's not what i make for breadu .

>> you get some water and i will go over here and look at the sauce.. the sauce, did you make this from scratch?av >> yes. >> what goes in your sauce? >> it's just onions and fresh ingredients. onions, oil, basil, virgin olive oilor, really good tomatoes is e key. >> turning things were going to give away the secret over her >> and i have a lot of love here with your daughters. >> tomatoes from italy and olive oil.rn they can to make lots of very good extra virgin olive oil.

a little bit of hot pepper. >> you came from here and you are better at making pasta. i'm starting to understand this stuff.f. okay, so how long does this take for itg to stew? >> depending on the moisture in the flou you have to look at it and pay attention. it's an art. it takes a while to learn how to do it. >> it's a egg. he put it all in there and it sits in the nasty way for the sits in the nasty way for the egg to hatch.h. >> something like that.e >> we're these guys back your? >> these are my helpers. this is johnny. >> hi johnny, nice to see you. heavier see my cohost natalie? let's find out what natalie is

>> for my first stop i had to pick this place. it's so close to work which i love. we are rate in asia town and this place is a place i thinku people rush to on their lunch break. it's quick and easy but it's all about great thailand dishes. and two big noodles that you use >> we have thedi inhe thailand dude a lot of praise. we make a s dishes with that. this is the wrong version of it andes it comes in a package dry version of it. you get pliable rice noodles and that's what we stir fry that in with noodles or make soup out of it.

same ingredients you do for wonton skin or egg roll noodles. wonton skin or egg roll noodles. it comes in a package get all of this at the asian market of course. that's where we get ourr from. >> i'm going to have you guys get to work back here and we will shows case some pretty cod dishes. due on the upfront? >> yes, we will do that. we have three dishes to do. we will startrt with the egg noodles here-s and a curry dish. tie country stylee and noodles with the wider rice noodlesct. we are going to cook the noodles first e and we sliced beef. we use flanks here. nice and clean. the noodles are done. and then e put it right on top of this and we are good to go.

our apartheid country style made with rice noodles. we do that with chicken, shrimp, tofuu, scallion and of course eggs.s, >> i knew i was going to be extremely happy when i saw these dishes but i didn't know how happy ihi would be. thankfully i came with an empty stomach and am ready to eat fis best. this is my favorite. absolute favorite. this is the tha pad thai you are talking about?of >> that is. it has a little more heat behind it that chicken and tofu. >> i could eat this all day en i could eat this all day >> it's a dish we would never run out of. >> when people come inyo p i knw the first time i came and they recommended this to me. that extra kick gives it somethingg different and unique. >> the soup dishes are actually

country dish is what it is. it's a curry dish made with different typeth of chilies and coconut and milk. it's a curry dish. >> which noodles? >> this is egg noodles. you have egg noodles on the bottom that we juster boil any cricket through and here we have the very top portion is the fried noodles likede is it a different texture and dimension to it. you have a little but a soft noodle and crashing noodle to gather. c? on we us >> you give them this nice big ball. >> this is the ball that we use. >> people definitely get their money's worth your. >> it is.we we can always kick keep it up more or less. >> last but not least. >> this is the drunken noodle.

people call it crazy noodles. we call this drunken noodles. it's made from wild rice noodles >> i like that. >> this is made with fresh rice noodles and it soft. we get itwi back comes fresh for us and we just cut it up. we stirfry that with chicken and trim and bean sprouts, cabbage trim that inn sprouts, cabbage sauce space. >> now i think it might have to change it up. not always get the pad thai. >> yes. >> at lunchtime this place gets packed. >> correct. >> you guys are getting tear tables very quickly so it will make the lunch run it's a perfect time to do it.hl when are you open until? are open 11:30 until 9:00. we stop serving legit 3:00 and

>> they know what they're doing. right here on kaine avenue in asias town. you will not be disappointed. coming up next, we are talking about noodles and salads.

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our next stop is a place that brings new meaning welcome back to our show that is all about noodles. our next stop is the place that brings new meaning to the term pasta salad and add a unique

casual dining establishment. >> depot tavern is a casual dining establishment. it's very family friendly and train accessible. we have a 192727, and car outback used foa private party, available for rent. a little different 5. very old building.y we were in cleveland top 50 in the category of pastas by rockefeller sauce. alfredo,o, garlic, spinach, mushrooms and your choice of chickenonas, shrimp or plane. you can do anything wrong with pasta.f you can take whatever is in your refrigerator, whatever is in house, slice and dice it in a

seasoning, fresh herbs, oregano, basil, fresh parsley and more wine may be. a little bit for the chef also. tomatoes, tomato sauce, cream sauceab, pesto sauce, just about anything you can imagine.e. it's a mixture of about 32 different i would like to say weeds but they are really not weeds. it's i different types of lettu we call it the salad alphecca. it is my with mediterranean influence. i start with linguine pasta and coarsely chopped that up. i combine it with grilled chicken breast r,, colorado olis that are sliced, diced tomatoes, julian red onions and a lemon oregano greek vinaigretteau thai make an house.

many years ago and that's when i was much larger.it now i favor the pasta salads. i eat less and it's a little healthier and help me maintain my weight. l be my guest leave with a smile on their face and thinking the chef. i'm there and the festival sane have a great evening. i know i definitely am, and this right here is michael. >> who is ready for good asian food? t i know i, definitely am and ths is michael. michael, i"t have to tell you. when i first moved here my boss told me you have to go to siam caf? because at some of the best asian food you will find.d. he is writes. you'll find me here any date ordering takeout. your four dishes here thatff i have not tried before so i'm very excited.

>> yes. first of all we have a wonton noodle and this is a very famous noodlele. special in hong kong and they use it in preference.- p even i though these of her breakfast, a lot of people eat it for a male. what we have in here is a thing along with that we have wonton in the rapid and shrimp and the in the rapid and shrimp and the pork and water >> that is one serving? >> that is. >> that's huge. >> it's for breakfast but it's good enough for lunch. >> i think so too. what's in front of us? >> in front of us is chicken curry noodles.

call it singapore noodles. this is famous cantonese rice fried noodle. as a stirfry with beef and that is being sprouts and some onions. sixty of onions and a lot of these. i like that. >> bring our good flavor. >> oh well. i have some new options to try when i come here for lunch. that's for sure.- last but not least, you are really big on seafood here. >> yes. the last one here is a pan fried noodle f and it's also egg noods but this is a steamed egg noodle. what we do is wewe couldn't be noodle first and then we cook whatever the choice a customer

we of seafood and some may want beef or chicken. whatever topping that you decie we can alsot tailor to it. >> a mentioned you are big on seafood. right behind us you have the tank. when we say fresh fishre that yu are bringing in, it a is fresh. >> we mean fresh. to us our philosophy is will he serve seafood we try to get it as fresh as we can.he so it cannot be more fresh then live lobsterd >> and your menu started off pretty small. >> will we first started out we started off with maybe about 10-12 items. r what we wanted to do was authentic and as a customers came inn we have request of can you make this or do know how to make back?ev >> if you're thinking like me a quick place to grab lunch and get it to go , right next to

see why i come here all the time. michael, thank you so much. let's dig in. >> please feel.d >> still to come, a half a dozen ways to enjoy noodles including

ly missing out on a lot. this is john, - hello. - john pistone right here. also stands for something else, huh? this is john. >> my partner is my sister joan. >> if we talk about joan, are we talking more about the dessertss or the savory items? >> she is our catering operator. >> she is our catering operator. she is the go to person. if people come in here in the gr >> this is a variety of dishes up front. >> we have for todd is an quiches. quiches. we of a do breakfast images. >> chicken milanese but it's in a pepper? >> at the tex-mex mix with creao cheese base and vegetables and all enchilada sauce.

>> once again this is a show about noodles. j of course as you look around john doesn't do anything conventional. he has a whole different idea for noodles.s. they are steaming and let's check them out. what kind of noodles to we have here?oh b >> we have a gluten-free rice pasta. >> gluten-free is important for a lot of people.nd >> we try to offer one a day for peoplend pasta dishes cook the pasta and you toss it with the ingredients. we have a rot julian zucchini roasted tomatoes and olives. we of a high ratio of vegetables to pasta and we try to do that with all of our pasta dishes.[dg >> so that it's not just a carb fest. you are getting your vegetables

>> it's thin and small enough and possible cook it. about 3-4 minutesf, and fresh basil. a little bit of extra virgin olive oil andsh'sll some aged gk feta. this is great summer dishth and gray all the time of the year but you can see it is ready to go and you are done. >> after you put the basil in and the cheese, the entire smell and consistency changed. itit really came to life. >> it great and there is so very little cooking involved. it's nice. gsu sometimes the pasta dishes everyone thinks they have to be. >> this is light and refreshing. if natalie was here she would eat it like this. what a big span. while we have extra time, i'm glad we do, you have so many different items. this looks like rice almost. it's nice zero pasta appeared smoked salmon and capers and them in oil. it is nice and light. we try to do more nontraditiol

italian. we try to make its an american twist.t. >> hear spilled something in ths one.n >> this is the asian noodles made with spaghetti noodles and red sox pasta. itin is one of our most popular salads and has been here since we opened 15 years ago. >> it's a mostly meaty to eat but it has aoo light flavor to . >> lots of protein and it. >> what hean called these? >> this is israeli couscous. it's also w a pasta. it's nice and versatile because it is light we can bind it was shrimp as sort of an entr?e. what well tn try to do is integrate some proteins and vegetables. >> this is it. mama said each are vegetables and you can't get more vegetables than that. >> we have chickpeas, french beans., comedy's the black eyes? - this has black eyed peas and ditalini. >> they make the tortilla was out of it.

and curry tomatoes and jack cheese. we just try toto be fun with it. this couscous andld lots ofes dried fruit. apricots, blueberries, cranberries. >> i could be a salad or a refreshing finish or even. >> perfect. nice piece of salmon. it's awesome. >> john and joan a on warrensvie road. love your store and love your placece. >> more noodles after the break.

y249my yixy - this show would not be complete without japanese noodles. at least in my opinion, so bill and his lovely wife kyoko have invited me the show would not be complete without japanese noodles, at least in my opinion.ch bill and his lovely wife have invited me to their patio wonderful garen flying crane. you find this onorsp large filld all of our what a beautiful outdoor place to come and have lunch or dinner. >> it's very welcome and a private garden t for many years. only open to the caf? nearly eight years ago without it would be a great feature for people to enjoy. >> we are discussing noodles today and i looked at your menu and that we can't just have one,

very traditional types of japanese noodles they are indeed.d. my wife being from japan and these are very traditional dishes. if you went to japan, this is what you would get there.te and quite a few restaurants that you would find and it'se not authentic. that is what we concentrate on. that is what we concentrate on. we get company based here in the united states. my wife over the years has constantly been perfectinglw rahman and the noodles and so she has always been working to improve the quality. >> theo bowl in front of you, that is the ramen noodles? not what you're going to find inside a college dorm room. this is very different. >> not your instant noodle package. lots of time and effort goes into this. >> when you're eating some of these noodles wth i know you he basements and there. i have several utensils here. what would be the easiest one

i do like the chopsticks. >> it takes a little longer to eat and enjoy it longer but it's just what yourop comfortable wi. it tastes equally good with chopsticks or with a fork. >> we will see. let's see if this is possible for me to do this. i think it might have to go with the fork and roll it up.at i'm making a mess. but that is so good. the broth thoughhe is delicious i can see what you mean about her trying to perfect something likee that. a taste wonderful it is taken her long time. >> this one i will try with a fork, that's for sure. which noodles are those? >> these are the boots on the noodles. of udon dishes. they are different from the ground noodles. a weak base or vegetarian. wheat base and its curry and chicken and vegetables or

the curry is particularly popular.r. >> this is the very popular one. add the curry to it? >> yes, it is a mild curry with good flavor. the thpanese curry. >> you find people preferred that blue dawn over the rahman? n actually with everyone these daysr. turns to the computer and so many peoplehe. so many asian people and americans have tried the rahman. than noodles are extremely popular. it's unbelievable the number of people who look online and look at the reviews. the last year or two it is been quite amazing. >> i'm sure you get nothing but rave reviews here and i must that you have quite the chef

delicious food all the time. do you cook as well? >> i'm very lucky. no. i never enjoy cooking. it's not my forte but i really enjoy good cooking and i'm very lucky. >> you are very lucky and i think she is as well. you'rere such a wonderful coupl. make sure you come down here on march boulevard to flying crane. you are opene' just until 3:00 everyday? >> friday saturday and sunday were open 5:30008:00 p.m. after eating these noodles, they're so delicious. thank you so much, bill. >> you will get me at all times of the day after eating these noodles.t thank you so much. they are delicious. and i bet that would be good on some pasta, and speaking of pasta, let's head over to lakewood >> that looks good and i bet that would be but good on some pasta. let's head over to lakewood to

megan. she started this business in her kitchen. >> i wanted to set up pasta company in lakewood because i started my whole business in lakewood atac my home a few yeas ago. ith started at farmers market ad itht grill and a folic lakewood was my homery and a natural plae to take it. i thought it would be a great addition to the community. i make everything fresh daily i make everything fresh daily and the night air dry it. it still cooked super fresh. then i do 16 varieties of fettuccine flavors that i do and alsoo make that fresh daily and throw its in the freezer. they will definitely notice the flavors in the pasta. everything i make a small batch so three cups of flour per batch instead of mass-produced. i'mdo able to pack full fresh ingredients into every batch. it just gets nice and bend but

want a super thin texture when you are making your ravioli. you are essentially doubling up your pasta. i love all of it but i love making ravioli.'s it something about it on a nice cool day. and there so many varieties and things to do with it. it's reallyin fun. there are a lot of machines out there that stamp them out for them but this is all handcrafte and all of the fillings are made here in the shop as well. you want to brush the edges and that is what will help it stick together and make the nice sodas and fall apart when you cook it. we are open tuesday-friday and winters monday as well. you can get pasta here and former markets. tic italian. unbleached, unbromated all-purpose flour, semolina. all the ingredients i use i tried it be authentic italian. all-purpose flowers and fresh local ingredients. as far as the spinach i try organic spinach to get the corn here and

just try toam get as fresh and local as possible. my customers, it's amazing when they come in and are excited about my products. just really is what makes me want to continue to grow and expand my product line to give them more. >> how do you get your hands on megan's pasta? you can find her on detroit in lakewood or start shopping online.agha next, how about something polish? cabbage and what else? noodles. with my little girl, every food is finger food.

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- welcome back to our show that is all about noodles. okay, we are now in slavic village, is all about noodles. we are now in slavic villagewa t a f place call seven roses. you may not have been here before but we will show you why you thank you so much for having us thank you so much for having us here. you cook up quite a few great european dishes and there is one in particular that people all over cleveland absolutely love and that would be. >> cabbage and noodles. >> i love cabbage a noodles but you make it in a waypu that i haven't seen it done before.e. what do you put in their? >> bacon, onions and salt.

upy a little bit? >> yes. >> when people come in here i'm guessing the make a line where they come up and get their plate. plate. is it okay if i what do you think makes this such a great dish that everybody loves? >> it's the check in and our recipe. that's cabbage.e,, sauerkraut. start with the noodles. there are so many great dish is here that you kind of just want to take one of everything a. i have to go with the stuffed cabbageer. >> -- parsley, salt and pepper. >> she is really big on the seasoning. i like that.. il what else? club aussie?

i've toto get give this a try bt first before i do that i want to check out's homey desserts. we are going up there. you know you get people because they walk b in your door and rit away they see all of these delicious desserts that you make homemade. >> i baked today. right here six look at that fresh baked strudel.ou >> by piece. you just buy the whole piece. >> what else do have a here? >> this is a chocolate chip cookie is a favorite cookie. and baca with reasons. >> that looks delicious. i know people come inre here and they sit down and can have a relaxing meal but if they are on rela low and a little busy yet o

what do offer to go?of >> potato cake, salad. >> on top of that, it is like a little market over here. all important products they can also got to go. c and there arey, noodles to go fr sure. you can get your noodle fix. >> chocolate and cookies and >> you've got it all. youu really do. it is a great place. it's unique and different and some are you might not normally think to stop by. come see sophie and get a delicious homemade meal. take a pastry to go, too. david is coming up next. he is atat a vietnamese restaurt

>> okay, when someone says kaleiohi flow from i think it's part of the rhyme or a song or something but the faux pas is actuallys pronounced far. will we talk about a great noodle dish and here are some great noodles here9> this is the noodle part of the fall. we are at - sullivan's market. the non-on detroit i market. this is amanda and she has it going on here. because we have this big beautiful balls here and what's in the bowl now? >> this is the onion. the beare' in here, huh? -- basil and cilantroat t sex heree have beefed going coming in here. >> that's a rare beef. >> this is beef thought but two different kinds.o

beef.f. the noodles look sort of clear lake.e >> almost like cellophane noodles. d >> we got all kinds of noodles here.e you know i think will do, we will take a look and see how you get a bowl of fall so here we have our bowl of pho. hat for themselves? this is the payoff here. we have our ball and sometimes one person disorders that for themselves? and how about if there are more people, couldld they share it? >> yes. sometimes people it with their sometimes people it with their kids. >> if we share like you and me, how would we start. >> i'm not going to eat it, you are. i'm not hungryfi. >> with the first thing i should do. >> take the bean sprout and put

are you good with chopsticks? >> i'm not so good at it. what do i do now.yo there we go. but some in theirad and would ao put in their?, you can add more basil if you want more basil the what's in the p oth. >> i wouldn't use the here and so i can tear it. like that. then what else should they put in here? six a few when it caught with a pepper or twowo six am going to pepper or twowo six am going to lime juice.ah can you smell that? it smells good, doesn't it? t that basil is special. you just put a little and here? you just put a little and here? their well done beef. >> there both together there. okay, you have a cute little spin here and is this a first course or something you would. >> sometimesin people consider t

>> picking up the noodles is tricky, is in it? there we go. i got some noodles. >> a fork would be easier. >> she's going to teach me the stuff. it's like a war. i'm getting beat by the noodless this is fun. there we go. a little taste. >> let me show you a little trick. >> give me a little trick. okay. >> you can buy this but it doesn't taste the same. this is a rock to sirotka >> this is like a chemistry class. you dip your meat and it.

oh wow, it's good. it's almost sweet a little bit. that's delicious. then put the meat in here? >> yes. >> it's delicious. men on on detroit. in cleveland. all kinds of noodles. but the fall is fun. thank you very much. i want to try this again. one stop to n go up next we are driving south to

the rice noodles, the egg noodles, all different kinds of noodles, but how about those italian noodles? we have showed you noodles from all over the world. rice noodles in a noodles and all kinds of noodles. how about pasta. what's better dried or fresh? we have some domestic and mostly imported pastas from italy of course.e we do have some from canada as well. but primarily from italy.

others. i don't know if it's the wheat or the water or what it is but the final product when you make your pasta meal is this turns out the best. different shapes with different amounts of pasta. pasta sauces. some of the pastas are rid and called warsaw. if you want more of a sauce taste you go with the ridge pasta. i >> is a cut for any kindf there some pastas that are like macaroni, which actually has a hole in the middle of it. it makes it a little more interestingy. when you are eatig that, as well as the amount of sauce it can hold as well. this product here is from italy. it's made with eggs and it takes on a different texture as well after it is cooked. some people prefer that texture and taste. we do carry some gluten-free pasta as well.

gluten intolerant today so we do carry somewewe and they are made with chickpea flour. we have some as well made with potato flour w, rice and corn flour. we have several varieties of that as well. we are in the frozen food section and in this section, not only do we havee products that are noodles and specialty noodles, we also have some things that we make here on site. we have frozen sauces like clam sauce andndwhy do as well. we have pesto sauce which is very good and if you haven't had pesto sauce, you should definitely try it.. if you are talking noodles we also have some frozen fresh pastas and this here product pesto soda spaghetti is made in brooklyn, new york. it's very goodia and not only do they have fresh cut pastas like

specialty items like cheese ravioli. unfortunately they are in a box and he can see the product with this here is a beef ravioli and these are also made in brooklyn, new york. they are very good. we also have some fresh frozen pastas from italy like this ron a brand here. they have -- which is wider and flat noodle for perhaps alfredo and they also >> -- anything goes withthif any typef noodle as long as you like it. it's not a big deal. i think there are some exceptions where if you have a spinach noodle like a spinach pasta you mayee want to have a white sauce on their rather than read. it ends up having a strange look on the platee with the red and green. on the green i would have a cream sauce like an i alfredo ad on the white pastas i would have

if you like it, you can do it. with about five varieties but my favorite sauce is the french has a which means uncle vince and it's right here. this was a recipe my uncle made for us and it's made with imported semi sonnet tomatoes. extra virgin olive oil w and ony fresh ingredients. garlic, fres salt-and-pepper.arlic, this is the real deal here. lot of ingredients to make something veryt good. just very fine. we have lasagna to go. meat lasagna and what else do we have? wrote lasagna roll ups which is similar to a regular lasagna product but they are individualized see can just have one piece.r portion control as well. we also have all the other items to gogo along with it like meatbal, sausage, sasha and peppers and

my favorite thing about pasta is essentially p it is very satisfying and for 10-$15 you can serve a family of four and everyone is pretty happy and full. >> i'm back at cheeseo owes whe we startedbo this noodle show. y favorite place over here in bainbridge not too far fromofof- and it's allll pasta. you saw all the other kinds of nood bryce, asian, nood bryce, asian, vietnamese noodles. we did in fact noodle oury way all around northeast ohio. i hope you had a good time. i'm david moss and natalie herbeck, this is good day cleveland. will see you in the next one. >> right now i'm doing a plane ravioli with one fillingep, buta lot of times i do differentke things like cajun or spinach or

>> how do you make meatballs here? we makeke them by hand one by o. we makeke them by hand one by o. that's how we make them >> looks like you have fun making these meatballs. >> not really, it's a lot of hard work. >> oh well. i have so many options to try when i come here. that's for

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