With Labor Day behind us, a bit of a break in the high humidity, and college football on the television, it’s evident that fall temps are around the corner. This time of year, my mind doesn’t turn to pumpkin spice, it turns to all things pasta. Craig Richards of Lyla Lila in Atlanta, Ga. is a true pasta professional, having learned the craft under the renowned Lidia Bastianich, working with her and her restaurant group in Kansas City and Pittsburgh before moving to Atlanta to cook at La Tavola. From there he eventually became the Executive Chef of Ford Fry’s St. Cecilia and the VP of Culinary for that restaurant group, honing his pasta making skills and unique cooking point of view every step of the way. Lyla Lila is the first restaurant of his very own, and it welcomes diners with a warm hospitality and plenty of pasta deliciousness. Come back into its kitchen with me, and learn all the specifics about the art, and the science, of my favorite fall food.