Hi all! I asked a lot more questions abiut this topic already, but thank you all!
I want to start making and selling handmade pastas, prior with filled pasta.
I want to make like 8 kinds of fillings, but for restaurants and other foodconcepts i want to make pasta that is customizeable in taste, pasta and colour.
what you all think i would need?
I live in the netherlands !
by Left-Potato5716
5 Comments
I can’t speak to your region, but this is going to be hard.
You’ll have some food safety regulations to adhere to, sometimes you can make things in your home with some ingredient restrictions.
You’ll have to dial in your dough(s) to be near-perfect and ultra consistent.
Same with fillings.
And then you’ll have to have a really solid machine or process to make thousands at a time, all super consistently.
You’ll also have to have some sort of backup stock in case there’s an issue with a batch and a restaurant wants to 86 the whole case and get a new supply.
It can be done, but I can think of a hundred better ways to get mad at myself.
You absolutely do not want to be making “bespoke custom” products until you are completely dialled in, with an established client base.
I love making fresh pasta, and I know people prefer it so there is definitely a market. Do you have any concerns about the level of work, vs output?
Have to look into the regulations. I remember talking about what it would take to sell jar sauce out the the restaurant I worked at and apparently the restaurant itself would have had to go through a ton of scrutiny, the same as a food production facility. Here it would have been FDA inspectors instead of just the health department.
I have a pasta business and won’t do hand shaped pastas. It’s too labor intensive, too hard to keep fresh, and too hard to pack for retail. Raviolis and filled pastas typically need to stay frozen. I just bought a big ass extruder and crank it out. I probably have 2 dozen dies, some of which produce multiple shapes. I sell mostly to other restaurants and then have my own retail in my restaurant.