There are two main categories of pasta used in Italian food . Dried pasta with many different shapes and varieties.And fresh pasta. Some varieties are common and others are regional. Fresh pasta is often made with slightly different ingredients than dried pasta. In the northern parts of Italy fresh pasta is most often made with all-purpose flour and eggs. However, the southern parts of Italy make their fresh pasta with semolina and water.These different recipes give a distinct flavor to the Italian food of different regions. Making fresh pasta is a point of pride for many Italian households and is reflected in the quality of the Italian food that they prepare. The Pasta is the ambassador of Italian food to the world. Pasta has a much older history than other common dishes in Italian food like pizza.
Pasta ( Starters portions )
Pennette Arlerchino ( V )
£.7.50
Penne con Polpette
£.7.50
Penne with grilled aubergines,courgettes,sweet peppers mushrooms,tomato and basil sauce
Pasta penne served with italian recipe beef meat balls cooked in a tomato sauce
Ravioli Ricotta & spinaci (V )
£.7.70
Spaghetti Mia capri ( R )
£.8.90
Fresh home made pasta stuffed with italian cheese, spinach seated on a bed of tomato & basil sauce
