10 Days, er, Pastas a Week
It’s no secret that fresh-made pasta has more texture and flavor than dried. And, in the case of the pastas at Prica Farina, that could reflect the taste of a house-milled heritage grain or seasonal herbs and veggies. From a list of 18 possibilities, David Strenio, co-owner and pasta-maker, makes 10 pastas each week: filled ravioli, tortellini and gnocchi; and some long and some short shapes extruded through bronze dies. The short pastas are imaginative, including snail shells (lumache), handbells (campanelle), rooster crests (creste di gallo), radiators (radiatore) or seashells (conchiglie). The long shapes are noodle-y, round or flat, with or without curly edges.
Strenio and partner/co-owner Priscila Moritz had wanted to open their own cheese shop after he was head cheesemaker for 12 years at Great Hill Dairy in Marion, Massachusetts. But “it turned into a pasta shop,” notes Strenio. “Something that everybody loves—and it gives us a lot to play with.” They also carry a curated selection of New England and Italian cheeses, cultured butters, Italian jams and a few sauces, plus bread from Seven Stars Bakery on Fridays and Saturdays.
2 Market St., Warren. 401.245.1680; PricaFarina.com
