I'm typing this post sitting in our stall in the Boqueria market. Pretty much everything is in place, plus or minus a few details.
We just finished lunch and are about to start producing what should be the first batch of stuffed pasta, to be sold tomorrow morning... I am a happy man.
With just a few minor details to go, Pazzta 920 is almost open for business. I promise I will keep you posted, but if you are in Barcelona do stop by the market and say hi, maybe we can offer you a bowl of fresh pasta!
We have an extruder now. It's a little beauty. Well, not exactly little. It's more like a beatiful mammoth.
Yesterday, around 5pm, the delivery company showed up with a 2m x 1.5m x 1.5m box (I kid you not), 600kg, and pretty much left it in front of the stall for us to place it in.
We unpacked it, knowing that we had bought a slightly smaller mammoth. We had to remove one of the stall's front surfaces to make it fit, and with some help in the end the machine was in.
Yes, after what seems to be an endless wait, we're getting closer to an opening date.
Construction is close to done (this picture is a couple of days old), we now have a website: Pasta Fresca Pazzta920, and if everything goes according to plan we will have our big fat italian extruder / ravioli maker in the next few days.
It's been a long, long time to get here, and I'm quite excited about what comes next.
Hopefully I should be able to announce a date soon, but in the meantime, save this address:
Pasta Fresca Pazzta920
Parada 920-921
Mercat de Sant Josep de la Boqueria
Barcelona - 08012
http://www.pazzta920.com
No, it's not a variation on Mussorgsky's theme, but rather a few pictures on the construction work going on our market endeavour. These pictures are from a couple of days ago.
It's not that much work really that we have to do, but it requires the synchronized interaction of a number of people.
More info and pics after the jump.
Long story short: a group of friends/foodies and I bought a stall in the Boqueria market, here in Barcelona. It took us a while to get going, but now we are close to the finish line. The stall used to be a fruits and vegetables shop. However, when we open we will be offering fresh artisanal pasta.
Stay tuned for more info!
We were invited to Gabi's mother's house to eat authentic Mineiro food, all made by his mother's cook. We gladly accepted, but offered to get the goods at the neighbourhood's food market, not too far from Gabi's mother's house.
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