Pastificio - More than a Homemade Pasta Factory!
At Pastificio, the first question people ask is how to pronounce our name. It’s “Pah stee feech’ e o”. The second question that I get is, “What made you want to own a restaurant that makes fresh pasta?” The answer may surprise you.
Growing up Polish, we certainly loved sauce and Italian food. But, not nearly as much as my dad loved his Polish heritage. My father and I would make the pierogi. And boy, did we struggle. We looked up all kinds of recipes. They said to make a well with the flour. In retrospect, we made a volcano!
Then we tried to pour in the liquid and mix it. We ended up with a big mess to wrestle with. But, we persevered. In my 20s, while attending the Food Service Management program at OCC, we had a unit on pasta making in one of my classes. There was my epiphany! I went home and showed my day how to make a huge ring of flour on a large board, and then gently swirl that flour into the liquid poured into the middle. Finally, and thankfully, pierogi making would never be the same.
From this experience, I grew a deep love as a chef for pasta. I love its versatility. With, pierogi, there are more limits to creativity, (although we do currently make 10 varieties). With pasta, there are a multitude of shapes, sizes, flavors, sauces, and filling combinations. The possibilities are endless.
When we opened Pastificio, many people asked if I would offer Polish food too. I was very reluctant. Finally, one day I figured, “Why not?” The response has been overwhelming. We now have a full homemade Polish menu including golabki, kielbasa, kapusta, and bigos. We make our own Farmers cheese. We stuff and smoke our own sausage. We are using beautiful local cabbage. I could not be happier than I am creating so much homemade product that ties to so many peoples’ childhood memories.
Pastificio creates everything from scratch. We cure fresh lox for breakfast, and smoke our bacon and our kielbasa. The breakfast and Italiaz sausages are homemade. So are the meatballs. We cure our corned beef, carve our turkey off the bone, and roast our roast beef rare for sandwiches. We have some of the prettiest and freshest salads in town.
And our deserts are to die for!
Even though the name means “pasta factory”, we are really an everything - from - scratch factory!
Visit Pastificio's website here.