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Meet the Pasta Wench

Article Published: Nov. 19, 2009 | Modified: Sep. 19, 2011
Meet the Pasta Wench

Andrea Morrell, a.k.a. the Pasta Wench, makes pasta by hand from her kitchen in Triplett.

Photo by Jeff Eason

After a successful season selling pasta at the open air Fresh Market in Blowing Rock, it only made sense that the Pasta Wench would move her delightful delicacies to an open-air booth in SouthMarke.

Unfortunately, the Pasta Wench has been so inundated with ravioli orders this holiday season, she has had to forgo the kiosk at SouthMarke and concentrate on filling orders at her commercial kitchen in Triplett.

"I love being in Blowing Rock," owner Andrea Morrell said. "And my booth was right next to Storie Street Grille, where they are currently offering some of my pastas on their menu. But I couldn't find anyone else to work the booth, and I needed to be home making pasta."

Morrell uses all natural ingredients and more than a hint of inspiration to come up with her signature ravioli (stuffed pasta) and sauces. This fall she is offering a "Great Pumpkin" ravioli, one that she suggests serving with her own gorgonzola walnut cremoso sauce.

After taking orders via phone and Web site (, Morrell makes fresh ravioli and ships it to customers for dinner parties or other events.

She maintains the only licensed and inspected home commercial kitchen in Watauga County, and offers its use to several area women who make and sell jams and jellies.

Currently, the Pasta Wench menu of pasta features mouthwatering flavors, such as baby portabella mushroom with Vidalia onion and asiago cheese, eggplant shallot with gorgonzola, baby spinach with fire-roasted garlic, lump crabmeat with shrimp, Courvoisier lobster, organic pesto and pine nut, butternut squash with caramelized pear, summer squash and sweet onion, line-caught salmon with caper and light dill cream, goat cheese with sun-dried tomatoes, and many other varieties of ravioli.

Pasta Wench signature sauces include Moet and Chandon cremoso with fresh basil, Belvedere vodka cremoso and gorgonzola walnut cremoso.

"I like traditional sauce, but really love to try new and different flavors to enhance the unique ravioli experience," Morrell said.

Morrell builds her unique creations in her professional kitchen in Triplett and sells the end products to restaurants, stores and individuals. In addition to Storie Street Grille, her pastas are served at Crippen's Country Inn and Restaurant in Blowing Rock and Vidalia and the Bistro in Boone.

They can also be purchased at Bare Essentials Market in Boone and Maw's Produce in Foscoe.

For more information, visit or call (828) 262-1040.

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Got restaurant news? E-mail entertainment editor Frank Ruggiero at ( , snail mail Mountain Times Publications, Attn: Frank Ruggiero, 474 Industrial Park Drive, Boone, N.C. 28607, or call (828) 264-NEWS and ask for Frank.

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