Why Handcrafted Pasta Is Superior

Why Is Handcrafted Pasta Superior?

Pasta comes in many different shapes and sizes, but all kinds of pasta fall into one of two categories: handcrafted or not handcrafted. The extra time and attention chefs give to handcrafted pasta helps the pasta retain its flavor and texture far better than mass-produced pasta and helps handmade pasta stand out in the culinary world.

Handmade pasta is an edible art form. It exemplifies the beauty of proper food preparation and creation. If you haven’t tried handcrafted pasta before, you’re missing out!

Luckily, Fat Daddy’s Pizzeria in downtown Provo has a selection of chef-crafted pasta for you to try. We’ll dive deeper into what that means later, but for now, let’s learn more about the history and tradition of handmade pasta.


The History of Handcrafted Pasta

Although most people associate pasta with Italy, handcrafted pasta actually originated somewhere farther east and further back in time. Most historians agree that pasta originated in China 5,000 years ago and was most likely brought to Italy by traders. You can find different kinds of pasta in many civilizations throughout history. Early records show pasta existed in some form in ancient Greece and Northern Africa.

In its simplest form, pasta is made from a mixture of a flour-type substance and water. At the beginning of the 16th century, Italians took the simple basis of pasta and created a new version of the artful delicacy that we now know and love. Today, there are over 600 different types of pasta, and handmade pasta has kept its rich history and tradition in restaurants around the world. If you’re in Utah, you can try some of this fresh pasta at Fat Daddy’s Pizzeria in Provo!


Various types of pasta spread out on a countertop and filled with meat.

The Handcrafted Pasta Method

You won’t see pasta sheets hanging in the street to dry anymore like in the early pasta days in Italy, but many aspects of the pasta creation process remain the same today. Handcrafting pasta is similar to crafting bread dough. The pasta dough is simply made from wheat, water, and eggs. Once the chef mixes the dough and adds spices or flavorings, they knead the dough until it’s ready to be put through brass dies that stretch and cut the pasta. Once the pasta has been shaped and created, it’s time to begin the drying process.

The drying process is one of the most crucial steps in handcrafting pasta, due to the pasta’s delicate nature. If the pasta cracks or breaks, it loses its shape and ideal texture. Slow drying the pasta in small batches is one of the best ways to ensure a quality drying process and is one of the biggest reasons why handcrafted pasta tastes so much better than mass-produced pasta. This is due to mass-produced pasta’s quick drying process with high-heat drying machines that lead to cracks and less delicate textures and flavor. However, you can also immediately cook the pasta if you don’t want to dry and save it for future use.

Handmade pasta retains its delectable flavors and doesn’t require strong seasoning and sauces to cover a bland taste, unlike many mass-produced kinds of pasta. It’s crafted with care. The incredible flavor of handcrafted pasta has inspired generations across the world and has now made its arrival in Utah.


Exterior shot of Fat Daddy’s Pizzeria in Provo beside a photo of a cook throwing pizza dough into the air

Enjoy the Best Local Handcrafted Pasta at Fat Daddy's PIZZERIA

At Fat Daddy’s Pizzeria in Provo, we’ve added a new item to our menu. Any guesses?

Delicious, handcrafted pasta!

Head Chef Chad Pritchard utilizes his culinary arts education to create delectable pasta to pair with your favorite pizza or milkshake at a fun and interactive pizzeria. The uniquely crafted and flavored pasta at Fat Daddy’s will treat you and your family to a taste of Italian tradition.

This is your chance to try delicious, handcrafted pasta locally. Check out our website or Facebook page for any promotions, and be sure to come in soon to try the new handcrafted pasta in Provo, Utah!

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