I travel a lot and always wait with great anticipation before a flight to see if my upgrade from coach to first class comes through….mainly for the extra space as the in-flight menus have been a little lack-luster in recent years on American Airlines. That is about to change with the addition of a handful of new pasta dishes created by Chef Stefano Secchi of Ferrari’s Italian Villa. Chef de Cuisine of his family’s restaurant in Grapevine, the Culinary Institute of America graduate and the youngest guest chef to be invited to cook at The James Beard House in NYC isn’t the first Dallas chef to lend their talents to making the in-flight experience on American a little better. Chef Stephan Pyles has been a long time consultant, as has Dean Fearing, but for homemade pasta there are few better in Dallas, especially for tasty creations like Sachetti with Alfredo and Sundried Tomato Coulis, Creste De Galli Beef Bolognaise and Boccochini with Creamy Leek Sauce, soon to be added to the menus for first and business class domestic flights. Now if they can just do something about the wine selections….