New Production Facility = Flour Pasta in More CLE Stores!
With a name like Flour, it was clear from the start that Paul Minnillo’s contemporary Italian restaurant in Moreland Hills would give pasta the respect it deserved. Since this popular eastside bistro opened its doors eight years ago, diners have come to discover and expect the plush joys of freshly made pasta in dishes such as tagliatelle Bolognese and rigatoni with lamb sugo.
In the early days, the kitchen crew cranked the noodles by hand using a small pasta maker. As time went on, the restaurant upgraded to a small tabletop extruder that greatly increased speed and consistency. Given the logistical realities of a cramped, hectic restaurant kitchen, Dennis Derganc, “the pasta guy,” would work overnight to produce all the noodles. Soon, the idea to elevate the endeavor into a cottage business took root, and the high-quality pasta began making its way out of the dining room and to wholesale restaurant accounts.