Meet the Chef: Pat Pascarella

Sunday, March 17, 2019

1. How did you first learn to make pasta?

First learned from my grandma when I was 6. She taught me gnocchi.

2. How have your Italian roots influenced the way you cook?

Farm to table is a way of life in Italy so that’s what I live by.

3. When did you first know that you wanted to open The White Bull? Where did the name come from?

2014. I wanted to open it when I was still in Connecticut. Hemingway is my favorite author and he named a blank piece of paper The White Bull. The process was long and tough but we got to it!

4. Do you have any tips for those who are trying to make handmade pasta at home?

Take your time! It’s not a race.

5. Pasta aside, what’s your number one piece of advice for home cooks in general? 

Throw out the recipes. Learn to taste.

6. Can you tell us a little bit about Grana, your new restaurant that's in the works?

Grana will be a wood fired Neapolitan restaurant with pizza and an intense pasta program. Also serving local meats and veggies.