We bring together pasta lovers, wine drinkers, and all their wild children. We make memories. We make pasta.
52 pastas, 52 salads, 52 stories... A year of memories
Every week I cook a giant pot of pasta, and every week there's a different sauce. I also throw together a big, hearty salad. And that's it. No dessert, no appetizers. Once in a while I'll make herby garlic bread or some homemade fresh mozzarella, but only if I feel like it. Guests bring the wine. A bottle per person, because we drink every last drop. Every week there's around 30 adults and a handful of kids, but even so, every week I get to sit and eat and connect. This is not about entertaining. This is about gathering and building a community.
Our sole purpose is to bring people together to share a meal. Simple, right? It used to be. Back when we'd gather at our grandparents' house for Sunday supper after church, or for the Sabbath dinner on Friday nights, or whatever your family's weekly tradition was. But we've lost it. We've moved away from our families, we work too much, we over schedule.
In a time of never-ending social media and technology, we're craving face-to-face interaction. We find out about friends’ engagements from Facebook. We see our nieces for the first time on Instagram. We have lost the intimate connection to the friends and family who we care about the most. And with that, we have lost our support system. We rarely have friends to hold us up, to support us when things go wrong. We have lost the connection that allows us to call a neighbor when we run out of sugar, or when we need a babysitter in the middle of the night for an emergency. But we can have that again!
Pasta Friday gives you the big Italian family you've always wanted, without the plastic-covered couches.
The pasta friday cookbook
The Pasta Friday cookbook is set up seasonally, with a recipe for every week of the year. And, every recipe uses a different shape of pasta! You can start in the summer, maybe with Dad’s Famous Roasted Red Pepper Sauce with Cannolicchi. Or with the New Year in winter, when Cannelloni with Swiss Chard, Ricotta, and Béchamel would be perfect. Some may begin with the start of school, in fall, and Radiatore with Crispy Chicken, Carrots, and Sage would be ideal. Or in spring, you can try Spaghettoni with Red Pesto, Peas, and Burrata.