Earlier this year, Ladner left behind the church of pasta fresca to open a casual counter-service concept called Pasta Flyer, with the goal of delivering traditional dried pasta dishes, at Tokyo-ramen-bar speeds, for less than 10 bucks. This is harder than it sounds: A major impediment to cooking proper dried pasta in restaurants, fancy or not, has been how long it takes to cook. But Ladner says that after years of tinkering he's perfected a precooking process that allows an order to be finished to a perfect al dente in 10 seconds. "I wanted to do something more populist, more inclusive, more affordable," he says. "We're aiming for something similar to Chipotle."