Simply Seasonal: Pasta by Yvonne
Photography by Adam Milliron // Styling by Ana Kelly
There is chive pasta, hot red pepper pasta, lemon pasta, spinach pasta, black squid ink pasta, tomato basil, plain white. Fifteen flavors. Fresh everything, no artificial anything, and no preservatives. Every noodle kneaded by hand.
“My mom made pasta all the time,” says Handmade Pasta by Yvonne Owner Yvonne Hennigan. “Hand-rolled, hand-cut. I always gravitated to it.”
She and her husband Jim have sold 31,000 bags of pasta since 2015, when they opened a brick and mortar shop on Babcock Boulevard in the North Hills. They have been traveling back and forth to Italy for 20 years and lived there for six while she was headmistress at the Marymount International School in Rome, during which she attended professional cooking schools in the northern and southern regions. “I also learned a lot from my friends and their mothers just by being in their homes.”
Her beginner and advanced pasta-making classes are held at the shop every Friday from 5 p.m. to 9 p.m., and usually sell out weeks in advance. “I love teaching, but I like to think I’m creating memories here, too. So many people will say, ‘Oh, this reminds me of my nonna.”
Luckily, you won’t have to wait to sample some of her favorite recipes. “These pasta dishes are classics. Fundamentally, Italian recipes in general are driven by simplicity and fresh ingredients that attack the palette with these wonderful flavors.” Even better? “You don’t have to be a master chef to reproduce them,” Yvonne says encouragingly.
Create your own Italian-inspired memories and sample some of Yvonne’s delicious pasta sauce recipes: Pesto alla Genovese, Bolognese, and a Multicolor Fettuccine with Black Trumpet Mushroom Sauce.
STORY BY KATE BENZ // PHOTOGRAPHY BY ADAM MILLIRON // STYLING BY ANA KELLY //
RECIPES BY YVONNE HENNIGAN
Don’t miss a single delicious thing!