What’s the story?
My mother gifted me a counter-top, hand-crank pasta maker many years ago. At various times, making pasta was a fun and creative part of an always busy kitchen.
Over time, fascination with the ingredients, process and products became a passion. A single trip to Italy was a life-changer. Pasta, done well, is an art.
The late 20-teens were an interesting time. A lot of us in our mid-to-late 50s already knew retirement was not a reality and that a second career could be likely. After a 35-year professional career, I started on my passion career: Pasta Lab. The entire concept was drafted on an evening in February 2020. Space rented, equipment ordered, inventory purchased.
COVID-19 brought about an interesting opportunity for product development. Hours, days and weeks could be devoted to learning and experimenting. The Crawfish Etouffee and Tasso Ravioli was created during this trying time. Progress continued as Pasta Lab was built-out and production began, but responding to the loss of retail foot traffic required pivoting into wholesale and further development of the sauce and ravioli product lines, well ahead of what was in the Business Plan. Then, hurricanes, an ice storm and 1000-year flooding. Man plans, God laughs.
Pasta Lab product is now established in several local eateries and Farmers Markets. The most recent addition to the product line is pizza dough, made in-house by Sara from Italy and available at Pasta Lab. Classes are in-session with no number of attendee or mask restrictions. The sights, smells, sounds and joy are great.
You are invited to visit our Lab.