A North East restaurant owner is expanding into food production to give people with food intolerances the chance to enjoy fresh pasta. The Pasta Man is a fresh pasta company specialisi ng in pasta crafted from beans & legumes. The Pasta Man provides organic, gluten free, vegan friendly legume pasta. Made in Teesside using 100% UK sourced produce. Due to the popularity, we have decided to be available for hire. Illustrated with beautiful photography and clear step-by-step instructions, whether you’re a pasta beginner or enthusiast, let yourself be guided by a master and make your own pasta a work of art. The Pasta Man Team will arrive at the location specified in our catching "The Pasta Man" Car and will serve delicious hot fresh pasta in a variation of shapes and flavours discussed prior to arrival. Roberto Pittalis, otherwise known as The Pasta Man, is launching his latest venture – organic, gluten-free and vegan, UK-sourced legume pasta, the first fresh product of its type on the market.

We make a verdant dough by blending 125g blanched spinach with one egg, 250g Italian double-zero flour and an egg yolk, and bringing the mix together in a bowl with a fork. “Don’t be afraid of the dough,” he says. “You can always fix it. Too dry? Add a tiny bit of water. If pasta breaks, you can always roll it again.”

About the team

The Pasta Man provides all pasta to suit the number of guests, the pasta is made the day before any event for true fresh pasta. You get a live demonstration of how the pasta can be cooked, all the sauces to choose from, all easting supplies, nutritional information and fully trained staff for the duration of booking. After initially finding success selling the pasta at his now reopened restaurant, The Pasta Man is launching the product to the market. Roberto Pittalis, otherwise known as The Pasta Man, is launching his latest venture – organic, gluten-free, and vegan, UK-sourced legume pasta, the first fresh product of its type on the market. Every country has its favourite pasta dish, says Zielonka; where he grew up in Poland, it’s served with sauerkraut. His favourite recipe is culurgiones, a Sardinian filled pasta shaped like a small dumpling, filled with potato, mint and pecorino. “Double carbs – the dream,” he grins.

I hope to see our legume pasta in stores and restaurants across the country. It’s an exciting product and means individuals with food intolerances and preferences no longer have to miss out on great-tasting fresh pasta.” For more information about The Pasta Man’s legume pasta, visit https://www.thepastamanshop.co.uk/ Now in The Pasta Man, Mateo reveals for the first time how you too can make his beautiful creations. Starting with classic golden dough, and with “how to” sections guiding you through every shape and effect, from spots and stripes (using all-natural ingredients), lasagne sheets and pappardelle, ravioli pillows, tortellini and other glorious filled pastas, he then offers 40 recipes for delicious sauces and suppers in which to showcase your delicately crafted pasta. Zielonka loves to share his knowledge, the reason why he gives pasta lessons online. His pasta videos are doing the rounds on Food52, The Feedfeed, and Designmilk. These videos show the process, from creating the classic golden dough to giving the dish every shape and effect that including creating spots and stripes, lasagna sheets and pappardelle, ravioli pillows, tortellini, and other such delights. In every dish, he uses all-natural ingredients. However, it is The Pasta Man’s recipes of over 40 delicious sauces and suppers that he creates to showcase his delicately crafted pasta.A Teesside restaurant owner is expanding into food production to give people with food intolerances the chance to enjoy fresh pasta. Starting with classic golden dough, and with "how to" sections guiding you through every shape and effect, from spots and stripes (using all-natural ingredients), lasagne sheets and pappardelle, ravioli pillows, tortellini and other glorious filled pastas, he then offers 40 recipes for delicious sauces and suppers in which to showcase your delicately crafted pasta. Illustrated with beautiful photography and clear step-by-step instructions, whether you're a pasta beginner or enthusiast, let yourself be guided by a master and make your own pasta a work of art. Zielonka’s inventive mind has made him a much sought-after chef. Besides working at 180 The Strand, he also heads The Store X kitchen, where he has his own pasta space. Before this, he worked in London as a chef for six years, working at Padella, a pasta bar in London serving fresh, hand-rolled pasta with delicious sauces and fillings, and also at Polpo, known for its Venetian style fare using Italian cooking methods that includes pasta and pizzettes.

The Pasta Man: The Art of Making Spectacular Pasta – with 40 Recipes by Mateo Zielonka – eBook DetailsRoberto said: “I hope to see our legume pasta in stores and restaurants across the country. It’s an exciting product and means individuals with food intolerances and preferences no longer have to miss out on great-tasting fresh pasta.” We knead the dough for around 10 minutes. I suggest that this process has proved so popular in the past year because it’s something to beat our frustrations into, but Zielonka takes a more Zen perspective, describing it as an opportunity to meditate.

A Teesside restaurateur has expanded into food production after coming up with a new recipe inspired by his wife. Roberto Pittalis, who runs the popular Cafe Lilli in Norton, has marketed a new type of pasta which he says is the UK's first fresh, gluten free, vegan version. Having worked in the restaurant business for over 40 years, I realised there were a lot of people who couldn’t enjoy traditional fresh pasta due to food intolerances. So, my research started in the UK to see what legumes were available. READ MORE: 'Absolutely ridiculous': Rogue contestants enter shop-bought biscuits to win cash at popular show