Rolling Out Arista Pasta
Rolling Out Arista Pasta
Join with us in bringing delicious artisan pasta and specialty foods to the greater Tacoma community.
Join with us in bringing delicious artisan pasta and specialty foods to the greater Tacoma community. Read more
My name is Benjamin Herreid thanks for checking out our Kickstarter project. I am a resident of Tacoma, a father to five beautiful and rambunctious kids (Jacinta age 7, Bernadette age 6, Augustina age 4, Athanasius age 3, and Blaise 10mos) and husband to a wonderful and supportive, homeschooling wonder-mom, Anne. For the past 7 years, I have learned to cook northern Italian cuisine from my mentor Elisa Marzano. She taught me the importance of only using the very best ingredients and never cutting corners. After many years of trial and error, I have learned the craft of making handmade pasta. Now with the assistance of my wife Anne and in partnership with my sister-in-law Sara Alexandre, we have decided to take Arista Pasta and Specialty Foods to the next level. What started this year as a single farmers market operation, has grown into an opportunity to become a full fledged business.
A little bit about our products:
Arista pasta and Specialty Foods will use a specialized commercial pasta extruder to make its fresh pastas. The process involves extruding pasta through a bronze die which gives the pasta a rough texture, best suited for picking up sauces, (Typically commercial pastas available in grocery stores are manufactured using Teflon dies).
Our extruded pastas will be made and sold fresh. The commonly found "fresh" pasta sold at grocery stores is actually not fresh, it has been previously frozen and is offered in very limited flavors. Arista Pasta and Specialty Foods boasts a large variety of fresh pastas made with real ingredients such as chive angel hair pasta, red pepper rigatoni and spinach linguini just to name a few.
Our specialty sauces are the perfect accompaniment to our fresh pastas and handmade ravioli. Offering expert culinary advice to our patrons will help them match the perfect pasta with the perfect sauce for the perfect meal. Our sauce offerings will include freshly made pesto such as our fresh asparagus and pine nut pesto, and hearty sauces such as our wild boar and porcini mushroom ragu.
Making ravioli by hand requires years of experience and skill. Arista Pasta and Specialty Foods is proud to offer truly artesian ravioli filled with the highest quality cheeses and vegetables locally sourced. Making the ravioli by hand enables us to use fillings with real chunks of vegetables, fruits, etc.. Such as our mushroom Madera ravioli which is filled with hearty chunks of mushroom,(competitors ravioli are filled with purees).
Here are some of the many products we brought to this years market: (these will be some of the choices you will be able to select from if your backer reward includes pasta!).
----Handmade Morel Mushroom Ravioli
----Handmade Asparagus Romano Ravioli
----Handmade Red Chard and Feta Ravioli
----Handmade Pumpkin and Chanterelle Ravioli
----Handmade Caramelized Fall Pear and Gorgonzola Ravioli
----Fresh Bronze Cut Red Pepper Rigatoni
----Fresh Bronze Cut Roasted Fennel Pappardelle
----Fresh Bronze Cut Lemon and Cracked Black Pepper Bigoli
----Fresh Bronze Cut Spinach Linguine
----Organic Herb Potato Gnocchi
----Sweet Potato and Roasted Garlic Gnocchi
(MAKING GNOCCHI....BEHIND THE SCENES VIDEO)https://www.facebook.com/photo.php?v=10151795301692670
In the coming year we plan on expanding our products to include fresh pesto, Vinaigrettes, hearty pasta sauces, and many more exciting new varieties of ravioli and fresh pastas. (We are always open to your ideas)
Where we are today:
The kitchen we are currently using to make our products is only available to us one day a week.
We have developed a loyal customer base who are ready and hungry for more fresh pasta.
We have further laid the groundwork for our business by developing our social media presence:
Where we will be with your help:
With the funds we raise through our kick starter project we will
----1. Secure a commercial kitchen space.
----2. Acquire the proper licensing with local and state government.
----3. Purchase the necessary supplies and equipment we will need to make our products.
----4. Pay farmers market fees to attend all the local farmers markets.
Risks and challenges
One significant challenge we face is securing a commercial kitchen to use. We would love to find one with a retail front but are prepared to offer our products at farmers markets alone having proven success there.Learn about accountability on Kickstarter
- (31 days)