Where pasta’s future is made.
Keeping loyal customers means thinking ahead. At Louisa, we’re always looking at every ingredient and every technique, to develop new and innovative pasta ideas your customers will love next.
EVOLVING PASTA
Bring The Right Tastes Together
Louisa’s approach in updating and evolving pasta goes through three different stages.
Pasta Appearance
We engineer our own pasta dies to create unique shapes and sizes.
Pasta Texture
We consider flour type and egg/water ratio to create the ideal bite.
Pasta Filling
We research ingredient trends, then create unique recipes from scratch.
Evolving Classic Cheese Tortellini
To bring the popularity of this classic into different applications, we looked at different ways to amplify its unique features in new ways
The Original
Classic Cheese Tortellini
- Thick pasta, not visible filling
- Domestic Ricotta, Parmesan and Romano Cheeses
- Traditional tortellini shape
The Upgrade
Five Cheese Tortellini
- 50% more filling than classic tortellini
- Thinner pasta for more filling every bite
- Introduction of new cappelletti shape to the market
- Whole milk whipped ricotta gives filling a fresh and creamier feel
- Filling includes Swiss, Imported Pecorino Romano, 18-month aged imported Grana Padano and whole milk mozzarella
The Evolution
Fonduta Tortellacci
- Sheeted through Bronze Die Process to preserve the shape better when plated
- Extra thin pasta conveys a handmade look
- Layered flavors of Fontina, Montamore, Piave Stravecchio and white truffle oil
- 4 times larger than cappelletti and 8 times the size of tortellini for a striking plate presentation
- Filling appearance and texture is extremely creamy with a cheese fondue flavor
Evolving Classic Cheese Ravioli
There’s so much you can do with a simple cheese ravioli—so we did. By rethinking everything from the filling out, we turned a pasta staple into a signature menu item.
The Original
Classic Cheese Ravioli
- Traditional round shape
- Domestic Ricotta, Parmesan and Romano cheeses
- Filling based mostly on Ricotta cheese
- Thick pasta
The Upgrade
Five Cheese Mezzaluna
- Higher % of eggs for an al dente bite
- Creamy filling with visual cheese pull
- Filling features 18-month aged imported Grana Padano, Sharp Provolone, Sardinian Pecorino, whole milk Mozzarella and whole milk Whipped Ricotta
- Introduction of new half-moon shape to the market
- Thinner pasta for more filling in every bite and faster cooking
The Evolution
Burrata Mozzarella & Herb de Provence Panzerotti
- Sheeted through Bronze Die Process to preserve the shape better when plated
- Extra thin pasta with fork mark compressions gives handmade appearance
- Large size of 5.3″ x 2.85″ adds sophistication
- Filling flavor is fresh and straight forward
Unexpected ingredients
Our chefs are always tracking flavor trends to incorporate interesting new ingredients into their recipes.
- Apricot preserves
- Chianti
- Mortadella
- Piave Stravecchio
- Truffle
Original Shapes
Square, half-moon, triangle, scalloped, pinched or twisted, our collection of pasta dies includes more than 100 custom shapes.
Custom Pasta