Making Pasta from Scratch

Greetings from The Little River Bakehouse! Winter may be upon us once again, but our brick oven is hotter than ever. We're still pushing out fresh made-to-order pizzas every weekend, on top of soups made from scratch and sandwiches made from our house-baked breads.  If you came out to our VIP pickup party last month, you may have tried a Mushroom and Friar Tuck Ravioli with a White Wine Nottingham Gouda Cream Sauce, which we received excellent reviews about. Everything we served that night was made from scratch, so we filled, cut, and folded each ravioli by hand the day of the party.

Pasta, and more specifically filled pasta, are some of my favorite dishes to make... other than pizza, of course. Pasta (for the most part) is usually made from the same ingredients: flour, egg, salt and olive oil. The way you shape it, handle it, and roll it though, can change each pasta dish in various ways. It was a fun and fulfilling endeavor to serve freshly made ravioli to everyone that night, and I hope to do it again in the future. The winemaker, Jake, and I are going to be hard at work very soon collaborating for a special winemaker's pairing dinner sometime this winter, so be on the lookout for more details as they develop. We hope to see you out here soon to celebrate the New Year and to enjoy some more music, pizza, pasta and wine!