In the first few years we experimented with color, texture, taste, and a variety of sauces. Eventually, we branched out to frozen ravioli and tortellini. I got a computer and developed a program to help manage our increasing variety. We developed mixed dessert components, and a host of sauces. Over the years I've trained a good staff, but I still supervise all the production.
Fresh pasta is a craft that requires constant attention to ingredients and details.
I am always working on perfection. Because of my mix of customers and my location I am going to keep my prices as low as possible. Maybe someday I will be able to return to my first love, but right now, it is pasta as far as the eye can see . . . .