- May 16th, 2016
- lisa
- Comments Off on Sfoglini – Brooklyn based small batch pasta
Brooklyn based Sfoglini have been creating small batch, artisan pasta since 2012. Since then, they’ve been perfecting their art and getting more and more creative with what ingredients they use....
- March 11th, 2016
- lisa
- Comments Off on Galassi Pasta Sauces – family favorites in a jar
Don’t you just wish you could get a great tasting, home made style pasta sauce in a jar, rather than having to toil at the stove for an hour? Well...
- December 9th, 2013
- lisa
- Comments Off on 2013 Gift Giving Guide – Pasta Fanatic
In our first ever gift giving guide, we wanted to give a helping hand in picking out a theme for someone as gifts. Pick and choose one or more items...
- October 23rd, 2013
- lisa
- 2 Comments
Finding the perfect (or more accurately – the best) dried pasta is tough. That is, until you pick up a package of Setaro pasta. The story of Setaro Pasta could...
- June 11th, 2012
- lisa
- 1 Comment
Starting from the rolling wine country hills of Italy and ending up back stateside with the overwhelming amount of knowledge picked up from working tirelessly in the dirt and land, (...
- May 14th, 2012
- lisa
- 1 Comment
During the brightly colored neon adventures of the eighties, a small pasta company cropped up in the midst of grocery store shelves full of cardboard boxes stuffed with ‘enriched’ elbow macaroni and...
- February 1st, 2012
- lisa
- Comments Off on From Our Chalkboard – Al Dente Pasta Recipes
We’ve gone through and pulled out some of the recipes that have been posted to our chalkboard and coordinating recipe sheets. Need an idea on how to use a product?...
- January 14th, 2012
- lisa
- 1 Comment
There are few pastas as beautiful as Land and Sea from Al Dente. Thin stripes of black and white bustle in a bag just waiting to be eaten. But this...
- April 7th, 2010
- lisa
- Comments Off on Pasta Puttana, the Pasta Hustler
Pasta Puttana is fresh, hand made pasta from the delicate hands of a Chicago resident. Why fresh pasta? I’ll give you a few reasons. First is the time it takes...