What makes our Pasta Different?
Close to Home pasta is always rolled, not extruded. Rolling pasta is how homemade pasta is made, either through a crank machine or (for the original pioneers) by hand with a roller. We value making rolled pasta for a few reasons. First, rolling pasta is more gentle on the dough, thus maintaining the integrity of the semolina and other ingredients. This means that the pasta is less dense, easier to digest, and allows for the ingredients in the pasta to be tasted more. The rolling machines that we use also have tiny ridges, which gives our pasta a different texture and greater surface area. This means that more sauce sticks to your pasta, creating a richer compliment and overall better taste!
Almost all pasta that is made for purchase is extruded. Extruded pasta is made when dough is pushed through a die (think about when you used to push Play Doh through shapes). The dough gets pushed through the die under high pressure and compacts, becoming more dense. Denser pasta is heavier and harder to digest. Furthermore, extruded pasta's surface isn't textured, so the sauce slips off. Extruding pasta is much faster and less labor intensive than rolling it, which is why almost every single pasta maker makes it this way.
High quality and fresh local ingredients need to be appreciated and savored. All of our bodies need nourishment, which happens when we easily digest our meals. At Close to Home we value your meal as if it was our meal, and use the best produce and pasta making process to make this possible.