Rutabaga Pasta? Watch Olmsted's Greg Baxtrom Make His Tagliatelle Dish.

Fresh pasta is all the rage in NYC restaurants. It's almost always made from wheat, as opposed to a semi-obscure root vegetable. That's what makes Greg Baxtrom's rutabaga pasta, which he cuts into tagliatelle-type noodles and serves in a truffle sauce, such a refreshing detour. Here, Baxtrom, a recent subject in our New Chefs Rising series, ushers us into the open kitchen at his hit Brooklyn restaurant Olmsted, and shows us how he turns an ordinary vegetable into a tasty, tricked-out pasta dish.