Papa likes to order lots of different pastas – because he’s found that there is a huge difference between commercial and hand made pastas. Artisan pastas, when cooked have a good flavour and a firm texture – it is not slimey or rubbery like many commercial pastas.

We have two main makes of pasta, which, in our opinion are the best you can get.

Rustichella d’abruzzo
Made in Abruzzo, Italy by artisan pasta maker Gianluigi Peduzzi,(bet he’s handsome), Rustichella d’abruzzo pasta is made using durum wheat and local spring water (sounds idyllic, doesn’t it?). He then dries the fresh pasta for 56 hours which brings out the natural flavour and texture of the wheat. Many commercial pastas are quick dried for around 6 hours, which really does affect the flavour and texture.
Even Heston Blumenthal (the chef/ scientist person) rates it as the best pasta in the world….

These pastas are not as expensive as you’d think (from £2.50 - they definitely merit a trial – maybe when you’ve got some guests to impress!!)


Sapori di casa pasta

I don’t know about you, but I’ve never really liked fresh pasta – it can become a bit gloopy and stuck together – even a bit heavy. BUT – this pasta has to be tried – it is made with fresh free range eggs (most fresh egg pastas are made with powdered eggs), you cook it for just 2 or 3 minutes and the result is, I think BETTER than fresh pasta. It’s just delicious – the texture is smooth and firm and the flavour is just unbeatable.

Pasta has become such an ubiquitous meal that it has become a bit boring and samey - to change this, I'd definitely recommend trying one of these pastas to bring out the Italian passion for food in you.