Went to Barbetta to learn how to make pasta, which is different from noodles. Aitana told me that if I claimed they were the same, they'd murder me. They showed me how to make 10 kinds of pasta, but I made mine all into spaghetti because it is the best. The meal made of some of our pasta was delicious, and their sauces are amazing. As is their coffee. Apparently, you need to book a table months in advance for this place, and they make all their own pasta. I learned that the primary reasons pasta costs are different in the supermarket is due to the tool used to cut it and how it is dried. You want a bronze tool with natural dry. The more smooth the pasta, the faster it can be made, but the less it is able to absorb sauce. The more jagged the pasta, the more it can absorb so the better it tastes. However, the tool that makes it jagged increases resistance, so the pasta takes longer to create. If the pasta is baked, it takes less time but doesn't taste as good. If left to dry naturally, it takes longer but tastes better. Good time. Off to Vivid light cruise.