Chef Tony Rea brings fresh pasta, sauces and prepared hot plates to market. Chef Rea has over 38 years of experience in the Culinary Arts field, including Executive Chef for the Boulders Resort and Country club, and Chef Instructor at the Art Institute of Phoenix. Read below, in his own words, how he decided to bring fresh pasta and sauces to market.
Growing up in an Italian family, I had the pleasure of eating fresh pasta on a daily basis. Memories of my mother, grandmother and aunts making fresh pasta are still vivid in my mind. And the taste of perfectly sauced fresh pasta is at times almost indescribable!
It has been a lifelong dream of mine as a chef to offer fresh pasta and that dream is now a reality with the launch of Pasta Rea! We recently purchased the finest imported Italian pasta machine capable of extruding 30-60 pounds of pasta per hour and producing over 26 different shapes. The selection currently includes rigatoni, conchiglie, campanelle, tagliatelle, and linguine. We offer fresh sauces such as marinara, basil pesto, Bolognese, vodka, and our famous Sunday Gravy. I’m up to my elbows in flour every Friday making FRESH pasta to be sold every Saturday at the Uptown Farmers Market. Pre-orders for pick-up at the market may be made by calling 602 485-9924. We are so excited to share Pasta Rea!
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