For me making pasta is an earth mother process. I like the feel of the flour as it changes into dough and the rhythm of kneading, rolling and then cutting has its own joy. It's a form of meditation as I still my mind to concentrate on a task that's not too onerous, but never the less demands attention.
However I couldn't possibly imagine how much pasta Tony Peruoco goes through at this delightful Italian restaurant, Tartufo.
Tony has introduced live pasta making with a machine imported from Italy that will make pasta of all lengths including filled pasta like agnolotti.
The new machine has taken over the oyster bar and does it's stuff surrounded by glass panels so diners can enjoy the action.
You can sit at the bar with a glass of wine and enjoy a dish of freshly made pasta.
Tony is a chef with a long history of awards including industry accolates and hats. His name has been synonymous with Ristorante Fellini at Marina Mirage on the Gold Coast for the past 14 years.
At Tarufo the menu draws on his Neopolitan and Tuscan infliences combining fresh top quality local ingredients.
Tony says he was borh in Naples on a hot summer day and has been surrounded by food and cooking ever since. His inspiration comes from his mother, Olympia and late fater Marios, who over many years operated restaurants in Naples and Australia. Tony's family moved to Australia in the 1970s and since then he has worked in and owned retaurants for more than three decades.
Tratufo's menu is full of interesting Italian dinng with recipies selected from generations of Italian history from Tony's past.
Tony recently invited a group of food writers and bloggers to lunch to show off his new machine and his menu. Here's what we ate.
Tartufo is open for lunch an dinner seven days a week and breakfast on Saturday and Sunday.
Find it within the Emporium complex at 1000 Ann Street, Fortitude Valley
Disclaimer: E,d+bK was a guest of Tartufo for lunch.
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