Once you’ve tried cooking with fresh pasta, it’s really hard to go back.
That’s according to Pam Cannatella, owner of Cannatella Grocery, who has been helping convert her customers to fresh pasta since last fall.
“We sell a lot of dry pasta, and then people started asking about fresh pasta,” Cannatella says. “So I started experimenting, and we just grew from there.”
February 02, 2021 at 10:34PM
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With demand growing for Cannatella Grocery's fresh pasta, the store now produces 40 pounds per week - [225] - 225 Baton Rouge
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Pasta
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