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Chef Cristian Soraci prepares fresh fettuccine in the kitchen at Cosmos Cafe and Pizzeria, Thursday, May 8, 2008. The price of flour has more than doubled and Cosmos uses 300 to 400 pounds of flour per week.
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Chef Jarod Grant, right, weighs out pizza dough with owner Gianluca Corso, left, in the kitchen at Cosmos Cafe and Pizzeria, Thursday, May 7, 2008. The price of flour has more than doubled and Cosmos uses 300 to 400 pounds of flour per week.
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Chef Jarod Grant spins pizza dough in the kitchen at Cosmos Cafe and Pizzeria, Thursday, May 7, 2008. The price of flour has more than doubled and Cosmos uses 300 to 400 pounds of flour per week.
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Chef Cristian Soraci prepares a pasta dish in the kitchen at Cosmos Cafe and Pizzeria, Thursday, May 8, 2008. The price of flour has more than doubled and Cosmos uses 300 to 400 pounds of flour per week.
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Chef Cristian Soraci prepares hand made fettuccine in the kitchen at Cosmos Cafe and Pizzeria, Thursday, May 8, 2008. The price of flour has more than doubled and Cosmos uses 300 to 400 pounds of flour per week.
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