At Ramona DOUGH is our language.

Everything we do starts with time, care, and good ingredients.

We hand-shape and hand-cut all of our pasta daily, using local, organic, pasture-fed eggs. Each shape is chosen for a reason because in Italy, every pasta has a purpose, designed to hold and carry its sauce perfectly.

Our focaccia and pizza dough is naturally leavened and slow-fermented for a minimum of 48 hours, using our own three-flour blend. The result? Dough that’s lighter, more digestible, and full of flavour made the old way, without shortcuts.

Chef Ashley-Maree believes pasta is more than food it’s culture, history, and place. With hundreds of traditional shapes across Italy, each one tells a story of where it comes from and how it’s meant to be eaten. At Ramona, we honour that tradition while giving it our own modern, seasonal twist.

Every plate is made with intention.

Every dough has a story.