Fanny Manon created Pasta’fa last year, in September 2020. Pasta’Fa is above all a family story:
I have memories of my grandparents making pasta and eating only the pasta they made weekly for the week. I remember my grandmother rolling out her big circle of dough. Then the dough rested. And then my grandfather was at the cutting, with this stab to cut the pasta which was really incredible, it looked like it was made in an industrial way so much they were all identical. And then he lifted the knife, and there, all the pasta cascaded down. And then there was also at all the family celebrations, stuffed pasta tasted in broth or with homemade tomato sauce. It was really the party dish.
– Fanny Manon
To discover the story of Fanny and Pasta’Fa, listen to the chronicle HERE
Short circuit to get supplies and short circuit to feast
To make her fresh pasta, Fanny only uses flour from two local producers: Terre de Blé in Beaumont les Valence and La Ferme des Marais in Charpey.
– Fanny Manon
-> Discover our interactive map of Short Circuits in Drôme Ardèche
– Fanny Manon
-> Discover our interactive map of Short Circuits in Drôme Ardèche