Скачать или смотреть How to Make Fresh Pasta with Chef Roger "Roddy" Browning

At The Flying Pig, we do something most restaurants don’t: we make all of our pasta completely from scratch. In a time when so many kitchens rely on pre-made, boxed noodles, we’ve stayed committed to the slow craft of pasta making—because the difference in taste and texture is undeniable.
It all starts with the flour. We use imported organic Italian semolina, double-milled for the perfect balance of texture and density. Most importantly, our flour is pure and unenriched—no additives, no folic acid—just the clean, traditional ingredient that pasta was meant to be made from. With nothing more than semolina flour, warm water, and fresh eggs, we mix a dough that’s dense, hearty, and ideal for shaping into pasta.

From there, the magic happens with our Progressive iPasta 3 extruder, a rare Italian machine we’ve had for over a decade. Durable, precise, and powerful, it transforms the dough into beautifully formed noodles with that unmistakable al dente snap. Every batch is made fresh, every noodle cut by hand. It’s a process that takes time, but it’s why the finished product stands apart from anything you’ll find out of a box.

The end result is more than just pasta—it’s a dish that carries the story of craftsmanship and tradition. In this video, you’ll see our house-made campanelle with goat cheese emulsion, truffle, spring peas, and fried chicken, as well as our fresh spaghetti paired with a slow-cooked Bolognese. These are just two examples of the rotating pastas you’ll find on our menu, each made with the same dedication to quality and flavor.

For us, pasta is more than a side—it’s a love letter to tradition, craftsmanship, and taste. Whether you’re here to learn about how handmade pasta is created or you’re hungry to try the real thing, this is a look at why we do it the hard way, every single day. If you’ve never had fresh pasta before, come experience it at The Flying Pig. We guarantee you’ll taste the difference.