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Valentino Pasta

Injury update and new team member

Rosey

It seems that you need your Achilles tendon functioning properly if you want to walk without being in tremendous pain. Achilles tendonitis and a problem with the electronic knife on the pasta machine kept me on the sideline for the past week plus. Looks like those issues are for the most part taken care, so onward and upward! Speaking of pasta machine and new team members, I figure it’s time to introduce Rosey. You fans of the Jetson’s will know where the name came from. It’s what I thought of when I first saw the new pasta machine. The machine …

The Kitchen of The Future!

kitchen

Not that future McFly, the future where Valentino Pasta will be made silly! One of the first things I learned in becoming a safety certified food handler is that you shouldn’t prepare food that you intend to sell to people in caves, automobile shops, or alleys. It turns out even small batch artisan pasta needs to be produced in a licensed commercial kitchen. As much as I like it rustic rules are rules so off I went. The kitchen you see above is a picture of Dream Kitchen in Elgin, and we’re so excited to make be making our pasta …

Artisan Pasta-What’s In a Name?

Photo By: Truthout.org on Flickr Ahhh… the great conflict between keeping it real and selling out. Between marketing hutzpa and passion. Between Tebowing to the dollar and ok, ok..you get the point. Just for the record I have no aversion to big business. The buzzwords and lowest common denominator marketing are pet peeves of mine from way back though. But that’s another post. When I hear the word artisan or artisanal I used to get visions of a person that took time in their craft. Someone who makes the best x that they can and you could see the sense …

Happy New Year…Now go find some flour!

Photo By HermannFalkner/sokol on Flickr Flour is flour right? Nope. Just like excellent grapes make excellent wine, the best flour makes the best pasta. Not only are there many different types of flour, how it’s treated also makes a huge impact on the finished pasta. You can start with the best flour on earth and knead it too long, get it too wet, dry it too fast etc and end up with something I wouldn’t serve to (insert name of disliked person here). And like most other things, you get what you pay for…even in the flour business. The artisan …

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