We use the best saffron threads and clean our own cuttlefish for the squid ink. (Yes, the commercial form is much easier to handle and nowhere near as messy but it simply doesn't taste anything like as good.) Our flat pasta is made fresh every day and was voted ’Number One’ by Terry Durack in the Sydney Morning Herald’s ’Best 5 Pastas’. Our ravioli consists of fresh meat & vegetable fillings and, because we believe they should taste as good as they read on our menu, we don't use breadcrumbs or other ’fillers’ which are traditionally used to bulk out the filling and absorb moisture (but also ’absorb’ flavour). Nor do we use any preservatives or additives of any kind. For these reasons, our ravioli is snap frozen and cooks from the frozen state in less than 5 minutes. No need to thaw first. Our gnocchi are based on fresh vegetables, herbs and cheeses and are also snap frozen and cook in barely 2 minutes. These too, are cooked from frozen. Fresh pasta is best served dripping with a little of its own cooking water rather than thoroughly drained. Our pasta is so fresh and tasty, many of our customers enjoy it with just a little extra virgin olive oil, some freshly grated parmesan and cracked pepper. Then again, others enjoy serving with one of our many great sauces. Please contact us via our feedback page and we can email, fax or post you the current pricelist. |
