Three Cheese for Pasta! Fromage à Trois Has Fans Shouting For More

Photo by Doug Langeland
Photo by Doug Langeland
Kadlik passing semolina dough through her pasta machine, which she calls “Sophia”
Photo by Doug Langeland
cutting dough using a pizza cutter
Photo by Doug Langeland
Gail O’Connor in front of one the refrigerated display featuring imported cheeses, Italian sausage from Boston, and Kadlik’s house made pasta sauces. Photos by Doug Langeland.
Photo by Larry Egan
Kadlik starts her mozzarella with curd from Narragansett Creamery in Rhode Island. The curds are cut into uniform slices and slowly softened in warm, and then hot, water. Using both hands, Kadlik stretches and folds the curds until they become elastic and take on a glossy sheen.
Photo by Larry Egan
Photo by Larry Egan
The mozzarella is now ready to be shaped. Kadlik makes burrata (mozzarella with a creamy filling in the center); traditional baseball ball-size mozzarella and boccocini, bite-size nuggets of cheese.
Photo by Larry Egan
A few pinches and a twist seals in the filling.
Photo by Doug Langeland
hand forming garganelli using a chitarra and a wooden pinroll. A grooved pasta with pointed slanting ends, garganelli are Kadlik’s favorite pasta shape. “I love the way it grabs the sauce,” she says.