At Mother Dough we pride ourselves on sourcing seasonal ingredients and adding them into our unique style of pasta sauces. Our ragu is slow cooked at low temperatures for different periods of time ranging from 16 to 23 hours. All of our meats are sourced locally from areas such as The Yarra Valley, Gippsland and The Goulburn Region. Our Ragu dishes use an authentic Italian recipe of a carrot, celery and onion base tossed in an aged 18 month old Italian parmesan combined with our homemade fresh pasta.
Fresh house made pasta prepared twice weekly at Mother Dough (gnocchi, spaghetti, fettucine and pappadelle) has no equal particularly when combined with our 'nonna approved' sauces and ragus. Once you've tried our hand made pastas (free range eggs, flour and potato for gnocchi) its hard not to keep coming back for me. We genuinely enjoy making our pasta fresh on our old school wooden board as much as we enjoy the distinct flavour and texture in every mouthful.
All Mother Dough pizza has a minimum of 72 hour fermentation. We mix the highest quality imported Italian flours together to create the mother of all doughs. We then add a careful selection of cereals and seeds such as sunflower, rye, flax, barley, sesame and wheat as well as a secret ingredient that gives the dough its strength yet lightness. This procedure ensures minimal bloating in your stomach and allows for ease of digestion.