Made from the flour of durum wheat, pasta takes its name from the pasty texture of the dough when it is first mixed. Buona Tavola also has an extra sepcial indgredient included though, which is love. We started out with making pasta in the comfort of our own home for fun. This was always a family tradition, coming from an Italian background. One day while talking with friends, we all agreed that Lancaster was missing fresh pasta. That is where the spark started and how Buona Tavola came to be. I lived in Italy one Summer, and I learned how to make it from this little Italian woman, she did not speak English, and I spoke minimal Italian because
my grandmother spoke a dialect. But it was all about learning, and she would just say over and over, 'You have to feel it.' I always say to people who buy the first time that it should come with a warning that once you go fresh, you never go back. When you have boxed pasta, sauce is king. When you have fresh pasta, pasta is king. And I think that's what makes it so different, like, 'Woah, I'm tasting something that's fresh and delicious and complements everything in the dish just because its freshness.' We now have our own stand at Lancaster's Central Market and have city wide recognition.
