arrow

Spaghetti

close
info:
The name spaghetti is derived from the word ‘spago’ which means string. Spaghetti originated in Naples, but today it is made in other parts of Italy too. Spaghetti is best served with a sauce that will cling to it easily. If the sauce is too thin and watery, it will simply run off the spaghetti strands. We serve our spaghetti with our homemade Bolognese meat sauce. We chop all ingredients finely, so that the sauce clings to the pasta.
arrow

Fettuccine

close
info:
Also known as Tagliatelle, this is the most common form of ribbon pasta. The name Tagliatelle is derived from the word ‘tagliare’ meaning to cut. We often make various flavors of fettuccine, such as squid ink, roasted red pepper, or chocolate. Fettuccine can be served with most sauces. We serve ours with a shrimp vodka sauce, an eggplant in marinara sauce, and an alfredo sauce.
arrow

Fusilli

close
info:
These are spirals of pasta that look like tight coils or springs. They can be made in different colors and flavors, including whole wheat. You may see them sometimes packaged as Eliche in some shops. Fusilli can be served with most sauces. We use fusilli to make our pasta salad with goat cheese, and with our basil pesto.
arrow

Macheroni

close
info:
It is the short type called macaroni or elbow macaroni that is generally exported to the US. In Italy, you will find both the short and a longer type maccheroni. The tubular shape of maccheroni is good for retaining sauce, and for baked dishes. We make several baked maccheroni dishes such as the four cheese maccheroni, the meat sauce maccheroni, and the crab and shrimp in vodka sauce maccheroni.
arrow

Pappardelle

close
info:
Papperdelle is a broad ribbon noodle, usually ¾ to 1” wide, and originated in Tuscany. Nastroni is similar to pappardelle, but is sold coiled into a nest shape. Papperdalle is good with heavy meat and game sauces. We serve our papperdalle with our oxtail ragu that is slow cooked for 8 hours until all the meat falls off the bones.
arrow

Lasagne

close
info:
We make our lasagne sheets with 100% durum wheat and water. We then layer the sheets with homemade Bolognese meat sauce, ricotta cheese, mozzarella cheese, and provolone cheese, sweet Italian sausage, and homemade marinara sauce. We then bake it in the oven with more of our homemade Bolognese meat sauce.
arrow

Ravioli

close
info:
We make our ravioli sheets with durum wheat, eggs, and water. Then we hand cut and fill our raviolis. We currently offer a homemade crab and shrimp filling served with a sage butter sauce, and a sweet Italian sausage filling served with a marinara sauce.