Top restaurateur calls on Scots to ditch shop-bought spaghetti and make their own

A top Glasgow-based restaurateur is leading a call to encourage more Scots to ditch shop-bought products and make their own pasta from scratch.

Published 24th Oct 2019
Updated 9 th Aug 2023

Speaking ahead of World Pasta Day on Friday (25th October), Giovanna Eusebi, owner of Eusebi Deli in the city’s West End, is championing authentic handmade pasta as a healthy, cheap and sustainable ingredient.

Giovanna’s stated that she wants to demystify the art of pasta-making and inspire more people to ditch shop-bought versions and try their hand at creating their own fresh pasta this autumn.

Home to Glasgow’s only pasta lab, Eusebi's fresh pasta - more than 200 plates of pasta daily - is hand-rolled each day using only two ingredients: flour and eggs, with no preservatives or chemicals.

Giovanna, whose parents opened the original Eusebi Deli in Shettleston more than 40 years ago, is now encouraging home cooks to experiment not only with seasonal
recipes, but with alternative ways of making pasta itself.

Giovanna Eusebi, owner at Eusebi Deli, said: “The premise of making fresh pasta daily in the restaurant came straight from my Nonna’s table in Italy. In the original Shettleston deli, we hand-rolled pasta every single day, to a simple recipe which has been passed down through the generations."

Since opening Eusebi’s in Glasgow’s West End four years ago, Giovanna and her team have continually adapted their staple pasta recipe with alternative flours, such as chestnut, pea and kamut, an ancient grain related to modern wheat – as well as using squid ink, beetroot, peppers and a range of other vegetables to organically colour the dough.

Giovanna added: “At Eusebi’s, we value genuine, honest cooking and make everything from scratch. The whole team here is dedicated to fresh, authentic, simple pasta, made by hand every day, as my grandmothers and their grandmothers did."

She added that experimenting with the flour can also reap benefits, stating that as well as providing a naturally sweet, autumnal flavouring, chestnut flour can be a popular gluten free alternative to traditional wheat flour.

The restaurateur said that making pasta at home is much easier than people think and can be much healthier.

Giovanna said: “Pasta-making is something which many people can find daunting, but it really is so easy. It’s a myth that you have to own a pasta machine – the only piece of kit you need is a rolling pin.

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"My top tip is to make sure you use the very best flour and eggs; the quality of your ingredients is so important. Make sure to let the dough rest before rolling it out, and remember that practice makes perfect, so don’t give up.”

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.
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