We have been patiently awaiting the arrival of our awesome pasta machine from Italy. Really, patiently waiting. So, when it was delivered this week we couldn’t have been happier. That is until we realized the six brass dies that shape the pastas were missing. This is what we call crunch time, with our opening very close we can’t help but wonder…. Where are they? Every day the question gets a little more urgent, and we all lose a little more sleep.
The good news is once they arrive we are going to make the most delicious pastas we can, all in-house! So far the favorite has been our “Sunday supper pork ragu”. It starts with Barbuzzo bacon, pork shoulder, and trotters (all from our farmer!), San Marzano tomatoes and simmers lazily for up to four hours. The sauce becomes rich with porky goodness, then we shred the shoulder meat and toss it with our Paccheri, top it with cheese and call it a day. See you all soon!
