Vivian explores how pasta stretches small amounts of flavorful meat into satisfying meals, a practice that spans cultures and centuries. Joined by "noodle man" Dan Pashman, host of The Sporkful and creator of the cascatelli pasta shape, she embarks on a Charleston noodle crawl that includes stops at Top Chef finalist Shuai Wang's King BBQ and her own restaurant Lenoir. Vivian meets nutritionist Christine Byrne to settle the whole grain versus regular pasta debate before heading home to prepare pantry-friendly recipes like anchovy spaghetti and a modern Hamburger Helper.
