Creating Pasta
Creating Pasta
November 03, 2016
On Wheat
Here at Alfresco, we take pasta seriously. We use spring durum wheat from Montana, known for its exceptionally high protein content and incredible quality. Even the Italians, the kings of […]
Creating Pasta
November 03, 2016
A day in the life of a pasta maker
It takes a special kind of person to be a pasta maker. It is a complex craft, made up of details. It is an art and a science. And it […]
Creating Pasta
November 03, 2016
Love and eggs are best when they are fresh
When we say small batch, we mean each in-shell pasteurized egg is hand cracked by our dough master; Marvelous Marvin. Our eggs are pasteurized in the shell at 140 degrees […]
Creating Pasta
August 12, 2016
On Cheese
We know pasta. We consider ourselves experts at our craft and we know that choosing perfect ingredients is essential to the quality of our products. That’s why we use Wisconsin […]
