Trezo Mare has a reputation for fresh, all-natural foods. But did you know the restaurant actually makes its own pasta?

Owner/Operator Mike Lee says it’s not unheard of around the Metro. But while most places make only flat noodles, Trezo Mare cooks up batches of gourmet pasta in 5-6 different shapes, for the highest quality dining experience.

“Fresh noodles have a tendency to absorb the sauce, which makes for a great pasta,” Lee says.

Making noodles from scratch–the way everything is made in Trezo’s local, fresh kitchen–would seem like a difficult chore. But according to Lee, it’s become a routine process. Using an extruder machine, the kitchen staff combines flour, eggs and water, then presses the mix through a brass dye. It takes 25 minutes to make 3 lbs. of noodles. But when it comes to making the customer happy, there’s no comparison between dried pasta and the fresh stuff.

Trezo Mare strives for extra freshness with every dish. All proteins are natural, without hormones or antibiotics. Most produce is local, and fish is flown in from Hawai’i every day. And in addition to pasta, the kitchen also makes its own bread and mozarella.

Charles Garney, the developer of Briarcliff Village, purchased Trezo Mare two years ago. But the restaurant is actually employee owned–by its management team, its chefs, and even its dishwasher. The team strives to maintain a green organization, and to provide exceptional value to their guests.

“Seventeen out of 23 entrees are under $20–not including pizzas or salads,” Lee notes.

At prices like that, it’s hard to resist food that’s good for you and the environment. Be on the lookout for Trezo Mare’s new fall menu, full of fresh pasta dishes you won’t want to miss.