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Quattro’s “Ferrari of Pasta Makers”

Posted By Alain Gayot On November 2, 2009 @ 3:15 pm In San Francisco/Bay Area | No Comments

  • pinitbutton Quattros Ferrari of Pasta Makers
chef with the machine1 225x300 Quattros Ferrari of Pasta Makers

Chef Alessandro Cartumini demonstrates his P. Nuova pasta machine

by Tiffany Maleshefski

 

Not every Italian chef is a pasta fiend. But executive chef Alessandro Cartumini of Quattro Restaurant at the Four Seasons Silicon Valley at East Palo Alto, CA can’t do without his $10,000, 1.5 horsepower engine P.Nuova pasta machine.

 

He refers to it as the “Ferrari of pasta makers,” and it churns out 40 pounds of pasta per hour: gnocchetti, sardi, bucatini, and shapes that resemble miniature crowns and luxurious ribbons of festonata; and the to-die-for beautiful crestas, resting in velvety, slightly spicy tomato sauce; mouth-watering spinach ravioli topped with fried sage; and a gorgeous rigatoni stuffed with pork and served with poached cherries.

 


The P.Nuova is the only machine of its kind in all of Silicon Valley—and well worth a test drive.

 

 

 

You can click on each photo to enlarge.

 
 
 
 
 
 
 
 

 


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