"...I want people to come in and enjoy handmade ‘truffle ravioli with parmesan cream sauce’ in less than 10 minutes, and without breaking the bank," he said. "Fresh, made from scratch pasta available only in fine dining restaurants is a thing of the past.”[caption id="attachment_373851" align="alignleft" width="420"] Courtesy of Egg & Flour Pasta Bar[/caption] Using both traditional and modern techniques, Pawlak will roll out a variety of pastas including ravioli, tortellini, agnolotti, linguine, rigatoni, fusilli, shells and veggie noodles, or "zoodles," as a gluten free option. Items on the menu will include staples such as mac and cheese and bolognese, along with a rotating selection of stuffed pastas and "chef features." Joining Pawlak at Egg & Flour will be local entrepreneur Tony Goff of Goff Enterprises and This Time Tomorrow Foundation; Randy Rhoades, a 25-year marketing and sales professional; Alex Anderson, a real estate agent with Power’s Realty Group Inc., and local restaurateur Wes Shaver. The group plans to expand the concept throughout and beyond the Milwaukee area.
“I’m excited to help Adam and the team launch this concept," said Shaver. "From a brand and guest experience, we really have the ability to break into an untapped market with fresh pasta and give people another great fast-casual option that doesn’t skimp on quality or value.”Egg & Flour joins six local businesses that operate "micro-restaurants" at Crossroads Collective, which opened in mid-December in the former Oriental Drugs building at 2238 N. Farwell Ave. They include Falafel Guys, Laughing Taco, Heaven's Table BBQ, Beerline Cafe, Scratch Ice Cream and Frida. One additional tenant has yet to be secured for the food hall. [caption id="attachment_368241" align="aligncenter" width="679"] Crossroads Collective occupies the former Oriental Drugs building, located at 2238 N. Farwell Ave.[/caption]