05/29/2026
NEW PASTA!
OK pals, we’re really excited about this one! Introducing our new sourdough pasta!!!!
It’s no secret that we put a lot of effort and take a lot of pride in our sourdough bread. In fact, it’s not only what helped us get through the pandemic, but without our sourdough we would never even have !!! Inevitably, and dispite our best efforts, there are always bread scraps left over. It breaks our souls to see it go to waste after all the time, sweat, and love that goes into each loaf.
Every culture has a way to use up old bread and for this new pasta we looked at Italy’s tradition of turning old bread back into pasta! Recipes like Passatelli, Cecamariti, and Pisarei are all variations of this method.
has come up with this wonderful recipe where we take out old bread, toast it, blitz it back into a fine powder, and then turn it into a pasta dough! The flavour is amazing; wonderfully nutty and toasty with a really delicate texture.
We’ll be experimenting with different shapes, but for now we felt the underrated Farfalle, was perfect to accompany this spring dish with peas, mint, asparagus, and ricotta.
On the dinner menu now! Come tell us what you think!!
P.S. YAY ASPARAGUS!!
