Philly Milled: Alex Beninato's Waves of Grain

When Laurel restaurant closed temporarily during the pandemic, its chef de cuisine, Alex Beninato, launched a pasta operation with his wife Alison. Alex and Alison source grains from local farms and grind the wheat themselves in a stone mill. “Flour that’s been sitting around doesn’t taste like anything,” says Beninato. That’s why he mills on the same day he sells the finished products—which may range from mafaldine by the pound to gnocchi sardi to charcoal-roasted beet and aged goat cheese ravioli. Customers pre-order the goods online and pick them up at Laurel, where Beninato makes the pasta. Follow on Instagram @ PhillyMilled for availability updates.

Philly Milled
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