Photos by Cy Gilbert
Mariel Berry, the creative force behind Pronto Pastas, brings a taste of Buenos Aires to Eagle, Idaho. With a rich family history steeped in European culinary traditions, Berry’s journey into the art of pasta making is as heartfelt as it is innovative.
A Heritage of Homemade Goodness
When asked what inspired her to make pasta, Berry explained, “I grew up in Buenos Aires surrounded by immigrants—from my Italian ancestors to Spanish influences. My grandmothers used to make homemade pasta, and every weekend, we’d visit one grandmother or another, roll out the pasta together, and share the meal. That’s where I learned the magic of homemade food.”
This early exposure to time-honored traditions instilled in her a passion for quality, handcrafted cuisine that would eventually shape her career.
From Culinary Beginnings to a Unique Business Vision
After honing her skills in the high-end pastry department at the Ritz-Carlton and running her own bakery business, Berry pursued culinary school before moving to the United States. “When I arrived here, I noticed something missing,” she recalled. “We have upscale restaurants and plenty of junk food, but the middle range—a space for quality, homemade pasta—was lacking. I remembered a boutique shop back in Buenos Aires where you could grab freshly made pasta from a freezer when you didn’t feel like cooking. I wanted to offer that same quality and convenience here.”
Berry’s vision for Pronto Pastas is simple: provide locally made, authentic pasta that bridges the gap between gourmet dining and mass-produced fare.
The Art and Science of Pasta Making
When describing her process, Berry’s meticulous approach was evident. “I start in my kitchen by cracking eggs, weighing them with a bit of water and oil, then mixing them with semolina and all-purpose flour. The dough isn’t complicated, but rolling it out perfectly—that’s where technique and a bit of muscle come in.”
Her repertoire includes classic noodles such as spaghetti and fettuccine, as well as filled pasta, ravioli, cannelloni, and a unique creation she calls “crespelli” (a twist on cannelloni using a crepe-like dough filled with savory ingredients). Even the sauces are made by hand—Berry asserts that the difference between her fresh tomato sauce and the jarred varieties is unmistakable, with the fresh ingredients offering a pure, unadulterated flavor.
Community Engagement and Market Presence
Berry is not just about creating exquisite pasta in her kitchen—she’s also active in her local community. “I do participate in local markets,” she noted. Recently, Pronto Pastas was showcased at the Field to Fork market on February 20, and Berry hinted at plans for additional market appearances in March and April, as well as potential participation in Reko markets..
A dedicated walk-in freezer located in Tasso further underscores her commitment to convenience. “We have a freezer where customers can simply walk in and pick up a box of pasta,” Berry explained. “For special orders or larger parties, they can get in touch via email or phone.” This blend of modern accessibility with old-world charm is central to her business philosophy.
Culinary Guidance and Future Innovations
For Berry, the journey doesn’t end at selling pasta—it’s also about educating her customers. “Every customer gets access to our ‘How to Cook’ page online, which is practically a Bible for preparing fresh pasta,” she shared. Unlike dry pasta, fresh pasta requires careful handling; if not cooked properly, even delicate ravioli can burst. Her detailed recipes and cooking tips ensure that the authenticity and quality of her products shine through in every home-cooked meal.
Looking to the future, Berry is exploring new horizons. “I’m researching gluten-free recipes and considering a gluten-free version of our popular crespelli,” she revealed. Although her current kitchen isn’t exclusively gluten-free, she’s experimenting with gluten-free ingredients to create an option that could cater to those with dietary restrictions. “It won’t be 100 percent celiac-friendly since it’s made in a regular kitchen, but it could be a delicious alternative for those with some intolerance,” she added.
Passion, Process, and the Pursuit of Perfection
When asked about her personal favorite method, Berry reminisced fondly about making gnocchi with her grandmother. “Rolling gnocchi is therapeutic,” she said. “There’s something about filling the dough and rolling it by hand that brings back those cherished memories.” Although she utilizes modern Italian-made equipment—like a pasta sheeter and a traditional pasta machine (affectionately called the “Nina”)—Berry also values the artisanal touch of hand-crafted pasta.
However, she is candid about the challenges that come with pursuing her passion. Limited kitchen space and equipment hurdles are ongoing issues. “I’ve explored several shared kitchens, and there’s a real need for a dedicated space. I’d love to have an investor come on board to help expand my operations so I can focus more on creativity and less on the logistical headaches,” she admitted.
Looking Forward
At the heart of Pronto Pastas is Berry’s unwavering dedication to quality and authenticity. “I want everyone to know that fresh pasta needs to be eaten—it’s meant to be enjoyed,” she emphasized. With plans to expand her market presence, possibly including a spot at the Boise Co-Op, and continuous innovation in her product line, Berry’s journey is one of persistence and passion.
As she continues to blend tradition with modern convenience, the future of Pronto Pastas remains wide open—a story still unfolding with every batch rolled out and every new recipe perfected.
