Michelin-Studded Chef Mark Ladner Says Less Value is Being Placed on Amenities, CNBC Reports

Ever wanted high-quality pasta that is customizable, affordable and served in a matter of minutes?

That’s exactly what Chef Mark Ladner set himself out to do.

"I always wanted to crack the code on making pasta that typically takes a long time to cook, and figure out a way to provide it to people more quickly without sacrificing the quality or the al dente bite,” Ladner told “CNBC.”

Now, the Del Posto alum— who guided the NYC Italian eatery toward its first Michelin Star— works the front line at his first fast casual pasta restaurant, which opened last November in Greenwich Village.

It’s called Pasta Flyer.

This concept features five pasta styles (Organic Fusilli, Fettuccine, Whole Grain Rigatoni, Spaghetti and Meatballs, Gluten-Free Penne) and four signature sauces (Basil Pesto, Creamy Alfredo, Nonna's Meat Ragu, and a Marinara Sauce) which can be mixed and matched with any of the choices available.

The eatery also offers five add-ons, including sides and salads. But, what is pasta without wine? The fast casual also offers the beloved grape alcohol on premise, along with fountain drinks, bottled beverages, and beer!

Although Ladner is achieving his pasta dreams of bringing affordable and delicious pasta to the masses for $10, he insists that Pasta Flyer’s menu should not be compared to high-end restaurants like Del Posto, where the check per person averaged to $300.

The main difference between the two restaurants’ price ranges? The “amenities that [Chef Ladner] says less people are currently placing as much value on,” as reported by “CNBC.”

To learn more about what critics think about the Michelin movedowns, read “CNBC.”