If you visit our Flour + Water Pasta Shop (down the street from Flour + Water) during the day in search of a quick lunch, you’ll also discover the heartbeat of our restaurants' pasta production program.
As you queue in line, you’ll see Rodrigo Hernandez holding center court behind the pasta bar. His focus won’t stray from the long sheets of pasta in front of him as he meticulously forms the dough into the beautiful shapes you’ll find on the menus at Flour + Water and our sister restaurant, Penny Roma, that night.
As our lead pasta maker, Rodrigo is the hands behind our pasta program. From delicate tortelloni to endless orecchiette to toothy strands of spaghetti, Rodrigo leads a team of dedicated artisans who honor us with their craft every day.
Today, we’re shining a light on Rodrigo, who has been an essential part of our team for years. He assumed the role of lead pasta maker in 2020 when his mother, Reyna, passed him the torch after 11 years with us. In her honor, Rodrigo invented a shape called the “Corone,” which means crown. The crown-shaped saffron pasta was filled with beet for a visually stunning presentation that celebrated her legacy as our original pasta queen.
Over the past five years, Rodrigo has established his own legacy. His creativity and craftsmanship is on display in every shape he creates. He’s the truest definition of a Pasta Person, and we couldn’t be more excited to feature him here.
Your mom Reyna was Flour + Water's original pasta queen. How did she inspire your path to pasta?
She didn't really talk about work much when she got home, but she just told me that it was difficult to get into the repetition of making new shapes. All throughout school I practiced origami, so it was easy to make the transition into pasta-making. I used to think pasta-making wasn't so hard, because my mom made it look so easy, but I was humbled when I tried it on my own.
What's your favorite pasta shape to make and why?
I like orecchiette because it looks like an adorable little turtle shell. It took me a while to learn, but now I can make it super easily. I love preparing it for special occasions like a friends' birthday. It's a true labor of love.
What are three tips (or tools) you'd recommend for someone making fresh pasta at home?
Rolling pin, bicicletta (accordion pasta cutter), and a fluted pastry cutter
Walk us through your “Shift Notes.” What’s a day-in-the-life like for you at the Pasta Shop?
A get here at 7am, come into the shop and see that we have all of the pasta for the 'at-home' menu. I'll go upstairs and start delegating tasks –who will make dough, who will separate eggs– and check that we have all of the ingredients for restaurant pasta prep (fillings, flours, purees, herbs). Some days, I'll grab coffee for the team at Sightglass (right now my drink of choice is a vanilla oat latte, best paired with a chocolate brownie), and from there I'll start rolling out dough and making pasta 'til 3:30pm. AM family meal is at 10:30am every day and Fridays are my day to cook for the team with my coworker/friend from middle school/high school, Maria, who's a line + prep cook.
What's the best album to listen to while making pasta?
I usually go for disco - Diana Ross, The Supremes. Nowadays I'm listening to Doecchi, Beyonce's Renaissance album, or Latin music! Variety is key, and it's important that I play music that the team likes. If you catch me alone, there's a 100% chance I'm singing along at 90% volume. 😊
You're surrounded by pasta all day. What are you making for dinner at home?
I don't cook, I bake! I love making fruit tarts, bread, cake for friends' birthdays. One day I dream of making a croquembouche!
