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Observing pasta making

t
tdaaa Nov 18, 2008 09:55 AM

In Philadelphia, one of the italian restaurants had their pasta roller in a glass room and one could watch the process of pasta creation. Is there anywhere like that in Boston? I would love to take my kids to watch, especially if we could buy some fresh pasta and then go home and make our own (for a taste test, of course).

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  1. d
    dfan RE: tdaaa Nov 18, 2008 12:13 PM

    They don't have the machine out in front, but Dave's Fresh Pasta in Somerville has a regular pasta making class. Next one is tomorrow so it's probably already sold out, though.

    http://davesfreshpasta.com/newsletter...

    1 Reply
    1. re: dfan
      TomH RE: dfan Nov 19, 2008 05:48 AM

      I highly recommend the Dave's pasta classes. They are small groups of 12 or less and Dave is great about answering any and all questions you may have. I have taken both the pasta/sauces class and the ravioli class. I find that seeing the process in person allows you to learn a lot more.

      Next on the agenda is the tortellini class!

    2. yumyum RE: tdaaa Nov 18, 2008 12:24 PM

      Actually at Dave's you can watch them cutting your pasta into fettuccine, spaghetti, etc. Go on an off time and I'm sure the staff will make a big deal about the pasta rolling and cutting process. Their take-away sauces are great, too.

      1 Reply
      1. re: yumyum
        t
        tdaaa RE: yumyum Nov 19, 2008 05:30 AM

        Thanks. I will try them (although with work and school, "off" times are almost impossible) and report back in case anyone else has curious youngsters who refuse to eat much beyond pasta.

      2. b
        bear RE: tdaaa Nov 18, 2008 03:35 PM

        Give Rustic Kitchen a call. I haven't been in ages, but I'm pretty sure you can watch them make pasta. I'd check with them for times, though.

        http://www.rustickitchen.biz/

        1. StriperGuy RE: tdaaa Nov 19, 2008 06:38 AM

          Sadly this post reminds me of the now long gone (10 years?) Biagi Pasta in the North End. Their pasta-making gear dated from the 1920s or 30s and it was so cool to watch them make and cut pasta. It was great for kids to watch.

          I just googled it, and found one of my own posts from 6 years ago:

          http://chowhound.chow.com/topics/1430...

          Biagi's pasta making equipment was not quite this extreme, but you get the idea:

          http://www.thingsyoungerthanmccain.co...

          2 Replies
          1. re: StriperGuy
            t
            tdaaa RE: StriperGuy Nov 19, 2008 07:20 AM

            There were a lot of places like that in Philadlephia - they had all the pasta types made and in sheets, but when you asked for it, they would cut it to size on the spot with one of the machines. The whole sheets made great lasagna.

            My little atlas hand crank machine just doesn't have the same WOW factor as the big machines, but I am hoping to get the kids excited with a big machine and then convince them to make and try some new stuff.

            1. re: tdaaa
              StriperGuy RE: tdaaa Nov 19, 2008 11:58 AM

              Yeah Biagi pasta was all in sheets and, as you say, with this ridiculous Rube-Goldberg machine they cut noodles to order. They also made awesome ricotta ravioli.

          2. w
            Wannabfoode RE: tdaaa Nov 19, 2008 12:38 PM

            Mare's kitchen faces a glass window and you can watch the guys making ravioli from Richmond St as you walk by.

            1. opinionatedchef RE: tdaaa Nov 19, 2008 01:07 PM

              bella ravioli in medord- is a wonderful old fashioned 2nd generation pasta shop. ask robert or michael, the owners, about your wish. their pasta is not extrusion pasta so it is much more velvety than your typical pasta.

              2 Replies
              1. re: opinionatedchef
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                bella_sarda RE: opinionatedchef Nov 28, 2008 09:17 AM

                What do you mean by "non-extrusion" pasta? I thought "extruded" pasta were just the shapes, but your comment implies that sheets can be extruded or not. I just went to Bella for the first time yesterday (Thanksgiving morning) and I can't wait to try the fresh fusilli I bought. Can you recommend your favorites there? How are the frozen ravioli, as compared to the fresh?

                1. re: bella_sarda
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                  phatchris RE: bella_sarda Nov 29, 2008 05:05 AM

                  Pasta D'ora on Ferry St. in Everett would fit the bill, just call beforehand.

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