About Us

Highest Quality Ingredients:
 

At Mother Dough we pride ourselves on sourcing seasonal ingredients and adding them into our unique style of pasta sauces. Our ragu's are slow cooked at low temperatures (oven roasted and / or simmered) 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. 

Our daily menu items and regularly updated Specials board contain a wide range of extremely tasty, varied & authentic Italian dishes. Everything that can be made in house is made in house from our pastas, meatballs and tiramisu just to mention a few. 

Fresh Homemade 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, flour and potato for gnocchi) its hard not to keep coming back for more. 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 unique only to hand made pasta.

Imported Italian Flours & Ingredients
 

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.