Automation Isn't For Everything | Inside The Pasta Making Process at Queen Anne Ravioli & Macaroni

Step inside Queen Anne Ravioli and Macaroni in Brooklyn, a legendary Italian pasta shop making handmade ravioli and tortellini the old-school way. In this episode, Adrian tours the pasta factory with owner George Joseph Switzer III, who’s been in the business since 1982.George shares his philosophy onWhy he refuses to fully automate pasta productionHow staying traditional and handmade keeps the pasta specialWhat it takes to run a small food business in Brooklyn for decadesHonest advice for anyone wanting to enter the restaurant or food industryGeorge also walks Adrian through What it takes to run a pasta-making business for more than 44 years.A 124-year-old pasta machine and other “museum-quality” pasta equipmentHow round cheese ravioli, tortellini, tortolone, and potato gnocchi are madeWhy he chooses quality ingredientsIf you love Italian food, pasta making, Brooklyn food spots, and family-owned businesses, this tour is for you.