Anthony’s Pasta Laboratorio

Recreating Sunday dinner at Nonna’s house is a crucial part of the experience we bring to you at Anthony’s. What better way to do it than to make our own pasta. Some of Anthony’s most cherished memories from childhood were helping make dinner for the family. And his favorite part was always rolling out homemade pasta. The smell of fresh made pasta dough and the feeling of the dough being pressed under your hands is intoxicating. In May of 2019, we purchased imported pasta machines from Italy so that we can recreate those loving memories for the masses. We present to you our “Pasta Laboratorio” where we make all of our pasta fresh in house and on site.

Brass die pasta extruder

The texture that is created from extruding pasta through a solid brass die is unparalleled to any brand-named pasta purchased in a store. While it is the drawing process that gives the pasta its shape, it is the brass plates that make our pasta uniquely porous, so that it captures all the sauce. We have decided to protect this tradition whereas the big brand names have moved on to using teflon-coated dies to expedite the extruding process. Even more, we have full control over what goes into our pastas. If you ever turn over the Barilla box, you will see that they add a lot of different ingredients, some that I cannot even pronounce. Here at Anthony’s, we use two ingredients: semolina flour and water. For our egg pastas we use three ingredients: semolina flour, eggs, and water. That is it. Better tasting and better for you. Only at Anthony’s in Malvern.