The Warehouse COS

Pasta Estrusa (pasta made by pushing the kneaded dough through an extruder) may seem like a bit of a cheat 🍝, mechanically producing the traditionally handmade shapes.

For centuries, millennia even, mothers 👵 and grandmothers, aunts and sisters 👩‍🍳 have gathered to make pasta for the family 🍽️ with only their skilled hands.

We are lucky 🍀 to have found this machine ⚙️ to make the process approachable at the scale 📏 that we need to produce these shapes to bring you fresh pasta daily 🌿.

Here we are making spaghetti 🍝, but with the addition of different dies 🧩 we can make several shapes 🔄, quickly ⏱️ and consistently.

More on this tomorrow 📅, be sure to check back. 👀

Just a sprinkle of Cotija 🧀 as a salty finish to bring it all together, and the Elk Loin 🦌 is ready to go.

This is a really good dish, and you shouldn't wait one more day to give it a try.

We started this as a seasonal offering, meant to only last for a fleeting moment and then fade away.

Sliced, nestled into our sweet potato hash, and topped with Chipotle Bacon Jam 🌶️ 🥓, this, now Warehouse signature, is starting to take shape.