Sarah-Beth - Owner/Operator of Nonna's Noodles
I make authentic, handmade pasta here in Portland from a recipe that my
Nonna (Italian for Grandmother) has been teaching me for over 20 years.
As a young girl, I would sit with my grandma in the kitchen as she taught me the nuances of making pasta. This was also the beginning of my lifelong education in Italian. We would recite the days of the week and phrases such as "Ti voglio tanto bene" I wish you very well" and "Ti amo" I love you.
for my Pasta I Use Only:
Unbleached Wheat Flour or King Arthur's White Whole Wheat, local truly Free Pasture eggs and a bit of Water in order to produce fresh, delicate pasta every week.
The differences between my pasta and the store bought, boxed pastas are numerous:
***My pasta is as thin as paper when it is rolled out, so thin in fact that it is translucent.***
***This makes cooking times extremely short and produces a melt in your mouth delicacy rarely found in pastas made in America.***
***I use local free-pasture eggs that are gathered for my use just days before I make my pasta~ this means that the eggs are extremely fresh, nutritious and the large yellow/orange yolks give the pasta that beautiful golden color and incomparable taste.***