1154 pasta

The concept is simple: fresh, handmade pasta topped with classic Italian sauces.

There are gluten-free, vegan and vegetarian options. It's fast, fresh, fun and incredibly popular. Alongside the pasta, there's a small selection of perfect pasta sides: freshly made rosemary rolls, rocket salad, olives and if you've got room, the flourless chocolate cake is dessert perfection. To wash it down, there's organic wine, craft beers and house-made sodas. On the corner of Cuba and Ghuznee, Cuba Street has quite the history.

1154 pasta

While everybody has heard of pizzerias, the concept of a dedicated pastaria is fairly novel, to Wellingtonians at least. Being fresh allows the pasta to be cooked on the firm side of al dente, which takes many customers by surprise. However, the aim here is not to shock or challenge but rather to offer the best possible versions of all the classic pasta dishes we all thought we knew only too well, such as rigatoni pomodoro and fettuccine carbonara. Before you decry spaghetti puttanesca as belonging to the era of red-checked tablecloths, breadsticks and candles in chianti bottles, do sample this version, its sauce a harmonious melding of quality capers, Ortiz anchovies, San Marzano tomatoes and grana padano. Likewise, pappardelle alla bolognese takes the sauce back to the original ragu, mixing pork belly and pancetta through the slow-cooked beef mince. Tortelloni are great pillows filled with spinach and ricotta, large enough to cut in half for eating. The topping is chopped hazelnut, high-roasted just short of burning point to ensure maximum caramelisation. Another attraction is the crunchiness of the raw baby turnip, carrot and cauli. But this is a chastened, health-concerned, post-eighties iteration, which reduces the cream to a light coating of the pasta. Although substitute grana padana for pecorino in their bucatini amatriciana, they do retain the essential authenticity and depth of flavour by using guanciale cured pork cheek from Modena, Italy. Aside from a glass of the house red, white or sparkling, the only other wine options here are six by the bottle.

However, each day they do uncork a special red and a white to sell by the glass.

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While everybody has heard of pizzerias, the concept of a dedicated pastaria is fairly novel, to Wellingtonians at least. Being fresh allows the pasta to be cooked on the firm side of al dente, which takes many customers by surprise. However, the aim here is not to shock or challenge but rather to offer the best possible versions of all the classic pasta dishes we all thought we knew only too well, such as rigatoni pomodoro and fettuccine carbonara. Before you decry spaghetti puttanesca as belonging to the era of red-checked tablecloths, breadsticks and candles in chianti bottles, do sample this version, its sauce a harmonious melding of quality capers, Ortiz anchovies, San Marzano tomatoes and grana padano. Likewise, pappardelle alla bolognese takes the sauce back to the original ragu, mixing pork belly and pancetta through the slow-cooked beef mince. Tortelloni are great pillows filled with spinach and ricotta, large enough to cut in half for eating. The topping is chopped hazelnut, high-roasted just short of burning point to ensure maximum caramelisation. Another attraction is the crunchiness of the raw baby turnip, carrot and cauli. But this is a chastened, health-concerned, post-eighties iteration, which reduces the cream to a light coating of the pasta.

1154 pasta

Short twisted pasta. I would say this is my personal favourite pasta dish at Although sometimes the seasoning consistency does change e. This establishment is always busy but the table rotation is incredibly quick meaning you wont have to wait too long for a table, even if it looks quite packed. Hi Please enter the following information regarding the new restaurant that you would like to see on Foodic, and we will do our best to get this listing included as soon as possible!

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To wash it down, there's organic wine, craft beers and house-made sodas. To wash it down, try a glass of organic wine, craft beer or a house-made soda. If you're in for a quick solo meal, park yourself at one of the window seats for the best people-watching in town. Located on the corner of Cuba and Ghuznee, Cuba Street has quite a history and many former lives. Chef Lucas sticks to a small selection of Italian classics done well. On the corner of Cuba and Ghuznee, Cuba Street has quite the history. Prev Next. Come together at this Martinborough restaurant, where an old bank has been transformed with classic, contemporary flair. The topping is chopped hazelnut, high-roasted just short of burning point to ensure maximum caramelisation. The name '' is a nod to history; the first known written reference to pasta is from the year Alongside the pasta, there's a small selection of perfect pasta sides: freshly made rosemary rolls, rocket salad, olives and if you've got room, the flourless chocolate cake is dessert perfection.

Long, short, huge, grooved, smooth, with egg, bronze cut, broth pasta, broken, rough…we agree that there are so many shapes and types of pasta today, but where did we start? Except for the fights regarding the real origins of pasta and the legend that it was Marco Polo who brought it to Italy I will talk about that later , there are incontrovertible historical elements that seem to give very important and concrete answers on the first shape of this food in the past. When I went looking for information on the most ancient origins of pasta, my questions and doubts about the first format ever invented oriented, most of all, between spaghetti and ziti.

Shared tables There's a smattering of individual tables, but most diners will end up sitting at the enormous long table in the middle of the room, rubbing shoulders with strangers who may become friends by the end of the night. Happy solo dining If you're in for a quick solo meal, park yourself at one of the window seats for the best people-watching in town. Aside from a glass of the house red, white or sparkling, the only other wine options here are six by the bottle. Looking for more? They also give you a panorama view of the comings and goings at the busy intersection of Cuba and Ghuznee. The menu is small and specific, sticking to a selection of Italian classics done well. Prev item Next item. There are gluten-free, vegan and vegetarian options. The team start everyday handmaking pasta for the night ahead. However, each day they do uncork a special red and a white to sell by the glass. The popular fettuccine carbonara is also true to its roots, with one small twist: the not-quite-orthodox inclusion of cream.