Locally produced, daily-made pasta is our passion. Our pasta and fillings are prepared every day with the freshest ingredients in our Bay Area kitchen.We believe blending local ingredients with time-tested recipes results in a product that honors the Italian food traditions of freshness and simplicity. We hope you enjoy and buon appetito.
Spring 2010 Pasta Menu
Asparagus and Chive in Lemon Chive Pasta
Toss with sautéed pancetta , Alfredo or Sweet Onion Cream. Thinly slice asparagus on diagonal, sauté or steam, add to cooked ravioli, toss with your favorite olive oil, lemon zest and shaved Reggiano.
Basil Pesto and Mozzarella in Egg Pasta
We love this ravioli with grilled fish and our Roasted Tomato or Arrabbiata Sauces.
Goat Cheese with Spinach and Black Olives in Black Pepper Pasta
Serve tossed with good extra virgin olive oil, orange zest and a splash, a tiny splash, of balsamic vinegar.
Roasted Artichoke and Spinach in Eggless Sweet Red Pepper Pasta (VEGAN)
It’s vegan, but meant for everyone. Great tossed with sauteed greens and your favorite extra virgin olive oil. Add sweet Italian sausage for meat eaters. This ravioli is a tasty side with meat, poultry or fish.
Scallion Gnocchi
Serve with any of our tomato based sauces. Gnocchi is always great tossed with sautéed vegetables or greens.
Traditional Extruded Penne
Good with any of our sauces. Toss with sausage, smoked or grilled chicken & braised greens. Use in baked pasta dishes. Great with our Roasted Tomato or Arrabbiata Sauces.
Herb Rolled Pasta
Pappardelle cut, tossed with great olive oil, capers and lemon zest, as a side with fish, chicken or pork.