The Sicilian Butcher Named Restaurant of the Week
The Sicilian Butcher in Phoenix puts a fresh, unique twist – Craft Meatballs and Charcuterie Bar – on Italian dining and lives up to the reputation built by The Maggiore… Read More
“Fees had tapped into an apparent pent-up desire for locally crafted pastas…”
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
The best pasta machine I’ve ever had (and I’ve been doing this for 26 years) … just sayin’
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
“And in went nearly $10,000 worth of Arcobaleno Pasta Equipment”
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
It’s Gnocchi Time!
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
Extruding Pasta… “It’s like printing money.”
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 brings comfort food to the market
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 20 Years of [Just] Pasta
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
Featuring Chef Marco Canora
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
Why Making Pasta in House is Better than Buying It
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