We make our pasta & gnocchi fresh every morning
Flour, water, a pinch of salt.
In the south of Italy pasta is traditionally made with hard wheat flour and water, eggs were a luxury. We make Cavatelli and Lavanelli but if you would specifically like these pastas it’s best to let us know in advance.
The general rule of thumb is 100g of flour and an egg per person.
We use a mix of two imported hard wheat flours - a blend of organic ancient grains from Cooperativa Lentemente, and semola rimicinata.
Our eggs are laid locally at Coastal Farm.
Egg pastas available
We make a varirty of different filled pastas using seasonal ingredients
During the winter months we’ll be making
Roasted squash & Ellie’s Dairy goats’ cheese
Salt cod & olive
Sausage & broccoli