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We are always trying new methods here at the lab. This was a while ago… We always extrude our long shapes, lay them on the table and cut them perfectly into 12 inch strands. (That’s what the ruler is for!) They fit nicely in our boxes and it’s also a perfect length for twirling on your fork! We eventually ditched the cheese knife but we do still cut our long pasta shapes by hand with a knife. If you’re making fresh pasta in your NYC restaurant, sitting at the extruder cutting each strand by hand
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Fresh Pasta Supplier in NYC 🍝 Brooklyn Pasta Lab on Instagram: "Cavatelli- small shape, big tradition. Each piece is rolled and curled to catch sauce in every groove. This shape is famous across Southern Italy and shines with hearty ragùs, pesto, or even simple butter and cheese. At Brooklyn Pasta Lab, we extrude our cavatelli through bronze dies Not just for that perfect rough texture but also because it allows us to produce high volumes while maintaining artisan quality. If you want to learn
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Fresh handmade agnolotti 💪 If you’re a chef in NYC and need these perfect gems for Christmas or New Years menu DM us and we’ll get you stocked up!! | Brooklyn Pasta Lab
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