“@fogliapastaFrom Crab Ravioli to Culinary Dream: Foglia Pasta’s Delicious JourneyIt all started with a Dungeness crab, a newborn, and a father-in-law’s wise words. Chef Jeremy Baumgartner, a seasoned veteran with 30 years in the culinary world, was looking for a side hustle while his wife Stephanie cared for their new baby. Inspiration struck in the form of homemade crab ravioli made with his father-in-law’s fresh catch.Foglia Pasta was born, not in a fancy kitchen, but in a humble 10x10 space with a dream.The word „Foglia“ meaning „leaf“ in Italian is used by pasta makers to describe a sheet or „leaf“ of pasta.Chef Jeremy, fueled by passion and a tax return, poured his heart into crafting colorful raviolis using natural dyes from juiced beets, blueberries, turmeric and kale. After his first farmers market in March of 2022, Foglia was an instant hit in Portland, OR.Today, Foglia Pasta is a thriving testament to the power of passion and hard work. Chef Jeremy’s dedication shines through in his 12 vibrant dough colors, each inspired by the season’s freshest ingredients. He’s a master of his craft, constantly learning and experimenting, with every book on pasta at his fingertips. Foglias ravioli are supercharged with flax seed, hemp seed, chia seed, spirulina, acerola, green tea, local bee pollen, turmeric, local walnut/hazelnut, cocoa, beets and fresh greens.From dungeness crab and truffle to goat cheese and brisket the flavors at Foglia Pasta are as diverse as they are delicious.I was fortunate to witness the magic firsthand as Chef Jeremy handcrafts 250 boxes of ravioli in just four days, and they sell out every weekend.Must try pasta sauces: lemon garlic Parmesan and hazelnut basil pesto.Must try ravioli: brisket, Dungeness crab, truffle#FoglioPasta #HandmadeRavioli #FromScratch #CulinaryDreams #SupportLocal #pdxfoodies #pdx #pdxeats #pasta #art #chefs“
Recommended
“@fogliapastaFrom Crab Ravioli to Culinary Dream: Foglia Pasta’s Delicious JourneyIt all started with a Dungeness crab, a newborn, and a father-in-law’s wise words. Chef Jeremy Baumgartner, a seasoned veteran with 30 years in the culinary world, was looking for a side hustle while his wife Stephanie cared for their new baby. Inspiration struck in the form of homemade crab ravioli made with his father-in-law’s fresh catch.Foglia Pasta was born, not in a fancy kitchen, but in a humble 10x10 space with a dream.The word „Foglia“ meaning „leaf“ in Italian is used by pasta makers to describe a sheet or „leaf“ of pasta.Chef Jeremy, fueled by passion and a tax return, poured his heart into crafting colorful raviolis using natural dyes from juiced beets, blueberries, turmeric and kale. After his first farmers market in March of 2022, Foglia was an instant hit in Portland, OR.Today, Foglia Pasta is a thriving testament to the power of passion and hard work. Chef Jeremy’s dedication shines through in his 12 vibrant dough colors, each inspired by the season’s freshest ingredients. He’s a master of his craft, constantly learning and experimenting, with every book on pasta at his fingertips. Foglias ravioli are supercharged with flax seed, hemp seed, chia seed, spirulina, acerola, green tea, local bee pollen, turmeric, local walnut/hazelnut, cocoa, beets and fresh greens.From dungeness crab and truffle to goat cheese and brisket the flavors at Foglia Pasta are as diverse as they are delicious.I was fortunate to witness the magic firsthand as Chef Jeremy handcrafts 250 boxes of ravioli in just four days, and they sell out every weekend.Must try pasta sauces: lemon garlic Parmesan and hazelnut basil pesto.Must try ravioli: brisket, Dungeness crab, truffle#FoglioPasta #HandmadeRavioli #FromScratch #CulinaryDreams #SupportLocal #pdxfoodies #pdx #pdxeats #pasta #art #chefs“