Know your fettucine from your fusilli? Like any great Italian, we certainly love our pasta. But with so many delicious options out there, it can be tricky to tell them all apart. Which is why our clever team have come to the rescue with a quick guide to our four favourite kinds of pasta. So, pop on your stretchy pants and get ready to indulge in the tastiest blog you’ll read all day. Pasta tense, future perfect!
Pappardelle: Usually made in the cooler months, this Italian flat pasta is cut into a broad ribbon shape. Its width is between lasagne and tagliatelle. Perfect for rich sauces like our wild boar ragout with porcini mushrooms, pappardelle is the king of every pasta menu.
Ravioli: Enjoyed by the Venetians since the 14th century, ravioli are small parcels of pasta filled with meat, cheese or seasonal vegetables which are simmered until soft and served with a light sauce over the top, just like our pumpkin and ricotta ravioli with butternut puree, amaretti crumble, grana Padano and burnt sage butter.
Tagliatelle: Legend has it that tagliatelle was created by a gifted royal chef in 1487, who was inspired by Lucrezia d’Este’s hairdo at her very grand wedding. It was served in all the finest houses on special occasions as treat, but fortunately you can enjoy our tagliatelle with caramelised fennel, smoked Goulburn River trout & lemon mascarpone every day.
Rigatoni: The ultimate all-rounder, the word rigatoni comes from the Italian word rigato which means “ridged” or “lined”. Originating from southern Italy, this classic pasta is perfect for any kind of sauce but we like it with freshly grilled Gold Coast tiger prawns, tomato and fresh basil.
Has our list left you feeling hungry? Book in and get up close and personal with the whole range tonight.