Wednesday, November 16, 2011
The Chef and founder John Pauley was insipred after repeated trips to Italy, including a apprenticeship in Bolognia to start making his own pastas. Currently Mattarello is making fresh egg, spinach and whole wheat pasta in the form of tagiatelle and pappardelle. They also produce two finished sauces to compliment their fresh pastas, a ragu of grass fed beef and pork and San Marzano tomato sauce. I cooked a mixture of the spinach and egg tagiatelle pastas and served them with the ragu. The pasta was finished with a sprinkle of fresh Parmesan cheese and it was really good! A huge plus for the home cook is that the fresh pastas will cook in less then a minute, so no more slaving over that hot stove after a long day at work.
Mattarello Pasta can be found at:
Marin County Farmers Market, Larkspur Landing,
Burlingame Farmers Market, Sundays 9am-130pm