As part of our commitment to creating our staple dishes from scratch, we now make all of our own bronze-die pasta!
We are incredibly proud of our pasta and spend a lot of time thinking about it – how we can create the perfect recipes, the flavours we can add to the dough, the best shapes for certain sauces – and so a lot of care and attention goes into making it too.
To make the perfect pasta, we use a mix of premium flours – we perfected a mix of durum wheat and “00” Italian soft wheat flour – and only natural ingredients. We also make it without eggs!
We currently make several kinds of pasta that can’t be created by hand, so we have a very hard-working pasta machine to help us whip up large quantities! If we have an event at the weekend we start making the pasta a couple of days before; this way it has time to dry and we’re sure we have the quantities we need.
The pasta shapes we can make right now are:
Conchiglie – these are literally “shells” of pasta and work best with sauces that are made with smaller vegetables, for example a rich tomato sauce with petits pois.
Gemelli – known as “twins” because they come out of the machine looking like two strands of pasta twisted together. All summer we’ve been making spinach gemelli with fresh cherry tomatoes, basil and pangrattato breadcrumbs and it’s quickly become our most popular pasta dish!
Sedanini – similar to rigatoni (straight pasta tubes) but thinner, the name translates as “little celery stalks”. These are a perfect match for the meatier sauces on our menu, such as our traditional white beef ragout and roasted chicken alla cacciatora.
Reginette – reginette were created in the early 20th century to commemorate the birth of Princess Mafalda, daughter of Vittorio Emanuele III, hence they are known as “little queens”, or sometimes mafaldine (little Mafaldas). These are perfect with chunkier vegetables like broccoli or cime di rapa (turnip greens).
Very soon, we’d like to expand the list of pasta we can create to include firm Italian favourites such as fusilli, gigli and gramigna.
We make pasta in a whole range of flavours too, from classic to wholewheat, chilli to chocolate, and beetroot to red wine. The list gets longer by the week!
As well as serving up our pasta dishes at plenty of events this year already, last weekend we also travelled to Altrincham Market and had our very own stall selling fresh pasta, meaning that for the first time people were able to take it home and cook it themselves!
Cooking our fresh pasta couldn’t be simpler or faster. Just pop it into salted, boiling water and cook it for around 4-5 minutes. Our pasta comes in 200g boxes, which is enough to serve 2 hungry people!
We’re planning to visit more markets in the very near future, and we’re also looking into selling our artisan pasta through local businesses. We will of course keep you updated about this!
If you have any questions about our fresh pasta, feel free to contact us – we’d love to hear from you!
A presto!
Laura and Giordano
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