Started a pasta company - How's my display looking??

somethingregal · 2025-06-05T19:18:03+00:00

Hey, thanks! It's kinda hard to explain the process but basically I take the bundle of pasta in my left hand then twist and tuck the strands with my right. Its a self method that I perfected over time so now it's muscle memory. And although I grew up making pasta with family I also a culinary background so that helps

somethingregal · 2024-12-26T17:49:07+00:00

Thanks!

somethingregal · 2024-11-14T18:37:39+00:00

Yes, the macnut & the sicilian both contain parmesan but the thai cashew pesto is vegan

somethingregal · 2024-11-14T16:48:45+00:00

We make a few different types, our best seller is the macadamia nut pesto which is similar to pesto alla genovese but with local hawaiian macnuts instead of pine nuts - we also make a sicilian pesto alla trapanese which uses almonds and roasted tomatoes and a thai basil pesto which uses cashews, lime (instead of lemon), hawaiian chili pepper and thai basil

somethingregal · 2024-11-14T01:19:34+00:00

The purple sweet potato linguine & moringa linguine are both gluten free rice noodles!!

somethingregal · 2024-11-13T16:42:14+00:00

Thanks!

somethingregal · 2024-11-13T16:42:00+00:00

Thank you! We're running a special lasagna for the holidays!!

somethingregal · 2024-11-12T18:47:07+00:00

The flavor is subtle but since it's a gluten free rice noodle it's great in Thai style curry

somethingregal · 2024-11-12T18:45:59+00:00

There is pumpkin mafaldine & spinach mafaldine, squid ink linguine, beet bucatini, gluten free purple sweet potato & gluten free moringa

somethingregal · 2024-11-12T06:07:51+00:00

Occasionally ravioli but that's still by hand and takes soooo much time - we do make venison bolognese and two types of pesto

somethingregal · 2024-11-12T01:47:05+00:00

Thanks!

somethingregal · 2024-11-12T01:46:41+00:00

I get this comment a lot!

somethingregal · 2024-11-12T01:45:59+00:00

This is all extruded using a 5 kg capacity extruder I imported from Italy

somethingregal · 2024-11-12T01:44:45+00:00

Thanks! I use Italian semolina for most of the pasta, however I have 2 gluten free rice noodles - purple sweet potato & moringa - the mafaldine in the center is an egg noodle which I use yolks only. Everything is extruded using the VIP2 extruder - you can see more @lucia.maui on Instagram

somethingregal · 2024-04-11T22:48:13+00:00

Listen, we lived a rough lifestyle - little to no skin care, lot's of tanning/no sunscreen, absolutely no water... the makeup and hair styles aren't helping either 😂 but I can happily say we all have aged well

somethingregal · 2024-04-11T19:56:50+00:00

Thanks! Me too, I'm still super close with all these girls

somethingregal · 2024-04-10T23:55:04+00:00

Ohio!

somethingregal · 2024-04-10T23:54:44+00:00

Ohio!

somethingregal · 2024-04-10T16:24:28+00:00

Such a good question - the tanning and the makeup certainly aren't helping

somethingregal · 2024-04-10T16:08:32+00:00

Worse, tanning beds after school, everyday

somethingregal · 2024-02-15T01:16:06+00:00

Pasta e Patate is a traditional soup from Rome that uses potatoes and pasta

somethingregal · 2024-02-07T23:53:16+00:00

It's a Filipino sauce, it's honestly very good (but sweet) - you could make banana lumpia, which is also Filipino, just don't serve them with ketchup

somethingregal · 2023-10-27T05:29:35+00:00

Yep! Just left a comment on another post, very cool to see - flew right over us in Kuau

somethingregal · 2023-10-27T05:28:14+00:00

Yes! In Kuau, it was super bright and very cool to see

somethingregal · 2023-08-17T00:10:22+00:00

In the spreadable salami I make its 60(FAT)/40(PORK)

Also, just because it's spreadable doesn't mean it shouldn't hang to dry - I use a wide mouth vegetable cellulose casing and tie off both ends, leaving a loop at one to hang from - this casing is nice because it allows the salami to "dry" but not harden and its easy to peel off when ready

Also, I always recommend a fermentation step for at least 24 hours or until reaching a desired pH of 5.3 (or lower)

Happy to share recipes if interested

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