04/20/2026
Pasta. A broad topic and a fundamental part of Italian tradition and Terroni’s focus. The pasta we make every day tells the story of our history and how far we’ve come. Cosimo began making pasta soon after opening Terroni on Queen Street in 1992, and like most things, the recipes have evolved over the years.
There are a few fundamentals to keep in mind when it comes to pasta.
Not all pasta is made with the same kind of flour. Pasta made in a specific place or region is directly tied to the ingredients that grow there.
In Southern Italy, the home of rigatoni, garganelli, and spaghetti, pasta is typically made with durum wheat flour, or semola rimacinata. This flour has a very high protein content, which is essential in determining texture. Dense, firm and built to hold its shape.
In Northern Italy, pasta such as tagliatelle, pappardelle, and lasagne are usually made with a softer flour. Lower protein creates a lighter dough, which is why eggs are added, as the flour alone cannot provide enough structure.
We make all of these kinds of pasta for our restaurants. It’s not just the quality ingredients, but the right ones. Chosen with respect for the tradition and the place they came from. That’s what we mean when we say Materia Prima.
