Pasta making at Margaret Riviera started very tentatively when we managed to acquire an old Italian commercial machine that has been churning out pasta for decades.

It took weeks to get the mix right, but eventually, with the help of master pasta maker Dennis, of Pasta Addiction in Fremantle, we succeeded.

In the following months news of our fresh pasta spread and we now have a big following . . . and we only make fettuccini.

Part of the claim to fame goes to local chef Romano Rottelli who makes fresh pasta sauces for us in his fabulous restaurant, Pensiero, at Witchcliffe, just south of Margaret River. We stock two sauces, one a simple tomato basil and the other tomato, bacon and mushroom.

Pasta for two costs about $6 (300g) and sauce about $6.

We don't do a cream sauce, but the fetts is heaven with one made yourself. It's dead easy. Cook your pasta for three minutes or so in boiling water and drain. While you are cooking the pasta saute roughly chopped bacon and button mushrooms in a deep frypan, add a clove or two of thinly sliced garlic and lower the heat. Toss in the cooked pasta, pour in a generous amount of cream and a handful of cheese. Heat a little while tossing it all together. Throw in a handful of parsley if you want, and you're done.

WE ALSO STOCK a range of frozen ravioli and packaged dry pasta.