Sorella Italian Pasta
At Sorella, pasta is treated as a daily practice rather than a shortcut. Here we highlight the process behind our house-made pasta, offering a look into how technique, repetition, and consistency shape the foundation of our menu.
From mixing and resting the dough to rolling and cutting it through the pasta machine, each step is deliberate. The goal is not speed, but control, ensuring texture and structure that allow each dish to come together as intended.
The Pasta Machine
The pasta machine plays a central role in our kitchen. As shown in the video, it allows for precise control over thickness and shape, which is essential for creating pasta that cooks evenly and holds sauce properly.
Fresh dough is passed through the rollers gradually, building strength and elasticity before it is cut. This process gives the pasta its character and ensures consistency from one batch to the next.
From Dough to Dish
The video ends with one of our most familiar and comforting dishes, spaghetti and meatballs. The spaghetti is cut fresh, cooked gently, and finished with intention, allowing the pasta to absorb flavor rather than simply being coated.
This approach carries through every pasta dish at Sorella. Each shape is chosen for a reason, and each sauce is built to complement it without excess.
Prego!
Why House-Made Pasta Matters
Fresh pasta behaves differently than dried pasta. It cooks more quickly, holds sauce more effectively, and brings balance to the plate. Making pasta in-house allows us to control every step, from texture to final presentation.
This focus on fundamentals is part of what defines Italian cooking at Sorella. Simple ingredients, handled carefully, and finished with restraint.
More from the Kitchen and Bar
If you enjoyed this behind-the-scenes look, explore more features highlighting our process:
Tagliatelle alle Vongole
Rigatoni alla Vodka
Casarecce alla Bolognese
Ginger Plum Sour
Black Walnut Old Fashioned
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