Home-made fresh from the Factory

Juliane Thieme ironically refers to her creations as “two-minute noodles” — and indeed two minutes is about as long as it takes to boil one of the 27 varieties of pasta and gnocchi, add it to any one of 20 tomato- or cream-based sauces and proclaim it home-made, because that’s the way it tastes.

Delicious products under the label Pasta Factory are ubiquitous in Cape Town, found everywhere from the popular Biscuit Mill Saturday food market to upmarket delis and neighbourhood grocery stores.

When Thieme began to develop her own recipes for pasta and sauces for her small restaurant in Kloof Street, Cape Town, she did not envisage pasta-making taking over her life. Although the Pasta Factory restaurant no longer exists, the eight-year-old family-run factory of the same name is doing great business.

Initially it was the freshly made pasta and pasta sauces that brought diners to German-born Thieme’s restaurant. Later, she added pizza to her menu.

When the demand grew for her products and she began to supply other restaurants, she decided “that direction suited us better” and closed the restaurant to concentrate on developing new tastes and textures in pastas and sauces.


The flour and many of the other ingredients are imported from Italy, as are the gleaming machines in the small factory, staffed by 18 people, including her husband, daughter and older son.

The younger son, still at school, can be found at the Biscuit Mill on a Saturday morning offering taste treats to potential customers, so it is truly a family affair.

The extensive product list contains a mouth-watering selection of different forms of pasta, all of it freshly made and vacuum packed, none of it frozen. The range includes exotica such as squid ink tagliatelle, comfort food (potato, spinach or butternut gnocchi), rich and luxurious salmon ravioli and beef panzerotti, and a variety of sauces, from amatriciana (with bacon and chilli) to roasted veg, a classic Alfredo, creamy chicken and sage, mushroom and herbs, and sundried tomatoes.

And, if using even two pots seems like hard work, there are ready-to-eat meals and baked pasta dishes, such as lasagna and cannelloni, waiting to be popped straight into the oven and heated. Even the pizza bases have been baked and just need heating up.

It doesn’t get simpler than that.

Visit: pastafactory.co.za

Subscribe to the M&G

These are unprecedented times, and the role of media to tell and record the story of South Africa as it develops is more important than ever.

The Mail & Guardian is a proud news publisher with roots stretching back 35 years, and we’ve survived right from day one thanks to the support of readers who value fiercely independent journalism that is beholden to no-one. To help us continue for another 35 future years with the same proud values, please consider taking out a subscription.

Pat Schwartz
Guest Author

Related stories

Advertising

Subscribers only

Ithala fails to act against board chairperson over PPE scandal

Morar asked to settle with the state and pay back the profit he made on an irregular tender

Vodacom swindled out of more than R24m worth of iPhones

A former employee allegedly ran an intricate scam to steal 8700 phones from the cellular giant

More top stories

Feathers fly over proposed wind farm’s impacts on great white...

The project poses a risk to declining great white pelican population at Dassen Island

Covid triggers crypto collectables boom

These one-of-a-kind digital collector’s items are being sold for unprecedented prices

Crisis response and accountability: Should leaders’ gender matter?

Women leaders are lauded for their handling of the Covid-19 pandemic, but the data is often cherry-picked

ANC North West factions fight on

Premier Job Mokgoro’s hearing begins despite move to stop it by party secretary general Ace Magashule
Advertising

press releases

Loading latest Press Releases…