Comments for Nella Pasta

Comment on GiltCity Boston by Stormy

Stormy — Sun, 04 Sep 2011 01:07:01 +0000

This forum neeedd shaking up and you’ve just done that. Great post!

Comment on Why Cook? by Ailee

Ailee — Sat, 09 Jul 2011 23:33:11 +0000

hehe…. this is a cool idea!

Comment on Boy, do we have a lot of catching up to do! by Calogero

Calogero — Wed, 01 Jun 2011 15:12:56 +0000

Thanks.

Comment on "The Rules are There 'Aint No Rules" by Terese Medina

Terese Medina — Mon, 25 Apr 2011 15:51:09 +0000

Hi there, just found your website–it is inspiring and give me hope that my cousin and my adventure in Washington state, will work out. We are just starting our pasta business (both Italians with family recipes). We will specialize in homemade pastas and sauces. We are using the Kitchenaid attachments at the present time and trying to get all the paperwork for the AgDept done. Can you give us some advise–what type of packaging do you use and who is your suppplier? What type of machine do you recommend to make pastas like penne, fusilli, etc. Any advise you have will be helpful—we are doing this on our own and it is daunting at times. Thank you. Hope to stay in touch and let you know how we are progressing.
Terese

Comment on Boy, do we have a lot of catching up to do! by Pat

Pat — Sat, 16 Apr 2011 02:35:11 +0000

This is great! I love the new packaging – especially the zigzag on the box that matches the edge of the ravoli – very eye-catching! So excited you got into Milton Market – I’ll be there this weekend to grab some! Good Luck!

Comment on Boy, do we have a lot of catching up to do! by Erika

Erika — Fri, 15 Apr 2011 23:04:35 +0000

Congrats, ladies! What an exciting 6 months!

Comment on Nella Goes (More) Local by rob

rob — Wed, 12 Jan 2011 15:29:57 +0000

thank you for sharing – love to find new local resources and wasn’t aware of a MA flour source/mill… Curious how you find making past in the machine – i am vaguely familiar with pasta extruders and know the dough has to be drier – so does this effect the other ingredients or do you simply add less water?

Comment on Thanks to you… by Nella Pasta

Nella Pasta — Tue, 09 Nov 2010 14:59:36 +0000

Thanks so much for following up with us– we’re so glad you liked it!

Comment on Thanks to you… by sheela

sheela — Mon, 08 Nov 2010 22:16:54 +0000

made the pasta, ravioli and pesto on my friend’s birthday and it was amazing. we had high expectations and we’re a tough bunch of foodie critics and it was above and beyond. can’t wait to get more. and the website is lovely. thank you!
sheela

Comment on Braised Lamb Cannelloni by nikkita

nikkita — Mon, 08 Nov 2010 21:08:10 +0000

recipe pls <3 looks delicious.