Chef Stephanie Fees turns her talent and imagination to making pasta exciting again! Edible Blue Ridge Magazine | Winter 2018 | by Steve Russell | Photos by Paul Whicheloe “It… Read More
Roland from Justa Pasta in Oregon is serving up a butternut squash ravioli fresh off his AMF160 Multi-function machine. From what he’s saying, It’s ” the best pasta… Read More
Trattoria Carina delivers polished, accessible Italian concept to a neighborhood crowd. The Inquirer | December 17, 2017 by Craig LaBan How do you create a successful neighborhood restaurant? It’s not… Read More
Down from New York, Gnoccheria by Luzzo’s joined us today in the test kitchen! Anisa Maloney, Co-Owner, along with Chef Michele and Manager, Tonino, gathered around as we demonstrated several of our… Read More
If you’re thinking about purchasing a pasta extruder, you might want to take a look at this. First of all, look at those beauteous dies. The variety of fresh… Read More
Oley Ravioli is more than just a catchy name. The recently opened stand at Renninger’s Antique and Farmers’ Market, Maxatawny Township, is serving fresh ravioli, pasta and pierogies custom-made by… Read More
Over two decades ago, Justa Pasta emerged as one of our first customers. Roland Carfagno, the sole owner of Justa Pasta, had a love for pasta from his… Read More
CHEF MARCO CANORA IS SHOWING JUST HOW GREAT WHOLE WHEAT PASTA CAN BE The health-conscious chef of Hearth in New York is milling his own flour for superior nutrition—and flavor.… Read More
By Alto Hartley Pasta is a staple in many commercial kitchens. It can be the base of an endless number of dishes. What many people don’t know is that you can… Read More