The wheat noodles that Marcel Stut pulls out of a pot seem almost meters long. He’s about to turn them into a dish that he regularly serves at his restaurant, a restaurant he never actually wanted to open. Now he’s standing there, in the “Batu” in Hamburg’s Sternschanze. Stut had been cooking in the “food and drink” kitchen for a long time. Since 2009 he has also designed Tim Mälzer’s cookbooks. Now he is concentrating on “dumplings and pasta with sauce,” as he describes his concept.
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