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Lupo Italian Kitchen in downtown Rehoboth Beach recently put into production a pasta machine that can make more than 10 pounds of homemade pasta an hour. Thatzalottanoodles. “Because of the overwhelming demand and the great local response to the off-season half-priced pasta night special, we had no choice but to step up our production,” says chef Chris Parks, who had been making pasta with a hand-cranked pasta machine. “Making dishes with fresh in-house pasta elevates the level of the food and the experience for our guests,” says Scott Kammerer, president and CEO of SoDel Concepts, which owns Lupo and seven other beach-area restaurants. “Fresh pasta is in keeping with our commitment to making beautiful, simple, fresh food.” “Making pasta also inspires creativity in the kitchen,” says Parks. “Being able to make fresh pasta in a fraction of the time we used to allows us time to experiment. There are so many different flavors you can add into pasta, so many shapes you can make that really change a dish. I am looking forward to featuring creative pastas as specials throughout the summer.” Parks, who cut his culinary teeth in New York, has unveiled a new menu featuring seven pasta dishes, including bucatini all’Amatriciana with guanciale (an Italian cured meat), peas, chili flakes and red sauce, and lumache (shell-shaped pasta) with calamari, ramps, wine, lemon, chili flakes and garlic butter. To highlight Parks’ new menu, Lupo will extend the popular Wednesday Night Half Priced Pasta Night throughout the summer season. For information on Lupo Italian Kitchen, visit www.lupodimarerehoboth.com. For information on SoDel Concepts, visit www.sodelconcepts.com.
