Our passion for the culinary arts and pasta began with a childhood fueled by adventurous experiences in our kitchen and elaborate family dinners. Growing up with a mother who is a chef, there was a new and different dish on the table every night, often a cuisine inspired by some far off land, but handmade pasta was a favorite. Dinner was always shared as a family around the table together, but that doesn't mean we always loved what we were served. Most memorable was the time we had Hoppin' John, a Southern dish of black-eyed peas that was cooked in a cast iron pot over the flame of our fireplace, "just like the pioneers," we were told. We aren't sure what went wrong, but we all still laugh at the fact that after we wouldn't eat it, we left it outside for the wildlife, but come spring, when the snow had thawed, it was still on our patio table: no living creature had touched it.
We thought everyone's mom cooked like ours, using copper pans, fragrant liquors and flames. Exotic items for the average 1970s American home cook, including everything from marzipan fruits, sheets of nori, spices from the Middle East, along with fondue pots, ravioli presses, pizzelle irons, espresso and pasta machines, all could be found stuffing the cupboards and counters of our kitchen.
Most mornings and afternoons, the two of us and our younger sister, were on our own, which led to lots of experimentation in the kitchen: hockey puck cookies (because we didn't understand the chemistry of eggs), fancy broiled cheese sandwiches in the range microwave oven, and a few memorable cupboard-shellacking food fights. Mastering a macaroni with white sauce, which we now know is béchamel, was a crowning kitchen triumph. A little jealous of our friends, whose lunch boxes contained processed cheese singles on white bread and every variety of packaged snack treat, it was not until later that we realized just how great we had it. Many family meals, then and since, have been wonderful, experimental productions filled with popovers, flaming cherries jubilee and long, floury strands of hand made spinach pasta.
In our adult lives, we have had careers in finance and accounting, and gone back to school to study photography and design, but we have always played in the kitchen with new recipes and celebrated every family moment with good food. And, after several trips to Italy, some pasta extruding machinery found its way back to America - like mother, like daughters. It became the center of family gatherings, with cousins of all ages, coming together to extrude small shapes of yellow dough through bronze dies and then drop them into boiling water before covering them in freshly grated Parmigiano-Reggiano cheese. We have worked hard for four years to perfect our production and drying techniques, which for anyone who knows the science of pasta is not easy. We have found that pasta is truly an art of flour and water. There is a beauty in the simplicity of its ingredients and a wonderful aesthetic in every shape, color and texture of pasta that appeals to almost every sense. It is our craft and it is our passion.
The spirit of exploration and fascination with the culinary arts that we realized as children has stayed with us, and excited us with its endless possibilities. It has inspired us to bring together the most exciting flavors in our pasta, using the best local ingredients we can find in Kentucky and Ohio, and combining them with other wonderful whole food pairings. It also reminds us that food is not just a form of sustenance, but also a source of joy, an expression of ourselves and a way to show love and gather family and friends together to create long lasting memories and traditions.
We have been sharing our pasta with our family and friends for years and now we are proud to share it with you. We hope you will enjoy it as much as we do.
- Linnea and Kirsten