Sponsored by LinkedIn George Joseph Switzer III runs Queen Ann Ravioli, a Brooklyn pasta shop founded in 1972. Inside, vintage machines produce thousands of pounds of pasta each week, including up to 1 million boxes of ravioli a year.  Switzer generates nearly $2 million in annual revenue even as rising costs, mass production, and a changing neighborhood put pressure on his business, but for him the challenge is not just making pasta, it’s preserving a disappearing way of doing business one batch at a time. Read "Inside Brooklyn's Little Italy pasta shop that uses a machine over 115 years old": bit.ly/4was2Mm 00:00 - Intro 01:45 - Pasta Dough Mixer & Gramola 02:09 - Antique Pasta Machine from 1909 03:17 - Mechanics of Antique Pasta Machines 04:03 - 50-Count Square Ravioli Machine from 1950s 04:56 - Cost of Bulk Ingredients 05:32 - Crepe Machine from 1960s and Manicotti Pasta 06:28 - Biggest Challenges and Costs 07:13 - Tortellini Machine 09:31 - Round Ravioli Machine 10:3...